一些非起始乳酸细菌的有争议的性质积极参与奶酪成熟
1Department of Genetics, Faculty of Biology, Sofia University "St. Kliment Ohridski", 1504 Sofia, Bulgaria.
Biotech (Basel (Switzerland))
|November 21, 2023
概括
一些乳酸细菌 (LAB) 种类是有争议的病原体和益生菌. 本文审查了它们在健康和奶酪成熟方面的双重作用,强调了全面安全评估的必要性.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 细菌学 细菌学是一门学科.
背景情况:
- 非启动乳酸细菌 (NSLAB) 具有作为潜在病原体和有益益生菌的双重作用.
- 一些NSLAB物种,包括*Lactococcus garvieae*, *Streptococcus* spp., *Weissella* spp. 和 *Mammalicoccus sciuri*,通常在手工奶酪微生物群中发现.
- 这些细菌在传统奶酪的成熟过程中发挥着重要作用,特别是那些用生牛奶制成的奶酪.
研究的目的:
- 审查特定的NSLAB物种有争议的性质,检查它们的致病性和促进健康的特性.
- 探索这些细菌毒性和有益作用背后的机制.
- 讨论这些NSLAB对奶酪成熟过程的贡献.
主要方法:
- 关于NSLAB病毒性和益生菌潜力的科学数据的文献综述.
- 分析致病菌和有益菌株之间的遗传和生理差异.
- 检查NSLAB在奶酪微生物群和成熟中的作用.
主要成果:
- 像 *L. garvieae*, *S. uberis*, *S. parauberis*, *W. hellenica*, *W. confusa*, *W. paramesenteroides*, *W. cibaria* 和 *M. sciuri* 这样的NSLAB物种具有致病性和益生菌性特征.
- 不同的遗传特征往往使同一物种内的致病菌株和有益菌株区分开来.
- 这些细菌对奶酪成熟过程中复杂的生物化学过程做出了重大贡献.
结论:
- NSLAB的双重性质需要对其安全性和功能进行仔细评估.
- 仅仅基因组分析不足以评估细菌安全性;需要采用多相方法.
- 了解NSLAB的复杂作用对于食品安全和益生菌应用的发展至关重要.
关键词:
牛乳球菌加维亚亚的乳球菌.这种病原体是Mammalicoccus sciuri.链球杆菌parauberiseris是一种.Streptococcus uberis 是一个细菌.威塞拉 (Weissella cibaria) 是一种植物.威塞拉混 (Weissella confusa) 是一种令人困惑的植物.威塞拉赫勒尼卡 (Hellenic Weissella) 是一个希腊植物.韦塞拉寄生虫 (Weissella paramesenteroides) 是一种有毒的植物.非起始乳酸细菌 (NSLAB) 是一种非起始乳酸细菌.更多相关视频
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