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1 Mini-Review 小型综述 Acta Microbiologica Sinica 48(1) 132~137; 4 January 2008 ISSN ; CN /Q 低温环境中乳酸菌的开发利用 * 杨洪岩, 王小芬, 崔宗均 (, ) 摘要 :,,,,, Leuconostoc Lactobacillus,,, 关键词 : ; ; ; 中图分类号 :Q939 文献标识码 :A 文章编号 : (2008) ,,,, (Kimchi), Leuconostoc mesenteroides, 5 7 (, Lactobacillus plantarum),, Kimchi [1],,, 1 乳酸菌的生物学特性,,,, [2, 3] 1 [2] Table 1 1 The basic differential properties of lactic acid bacteria Genus Fermentation Single cells Cell arrangement Streptococcus homolactic cocci pair, chain Leuconostoc heterolactic cocci pair, chain Pediococcus homolactic cocci tetrad, cluster Aerococcus homolactic cocci tetrad, cluster Enterococcus homolactic cocci pair, chain Vagococcus homolactic cocci or rods pair, chain Lactobacillus homo-or hetero-lactic rods pair, chain Carnobacterium heterolactic rods pair, chain,, 基金项目 : ( ) * Tel: ; Fax: ; acuizj@cau.edu.cn 作者简介 : (1979 ),,,, yangdier@gmail.com 收稿日期 : ; 修回日期 :

2 . / (2008) 48(1) 低温乳酸菌的界定, (Psychrophiles) (Mesophiles) (Thermophiles) Morita [3],, (Obligate psychrophiles),, 0, 15, 20 : (Facultative psychrophiles, psychrotrophs, psychrotolerants),, 0, 20 ( ), 0, 20 [4],, 3 冷藏肉鱼制品中的乳酸菌,,,,,,, [5] :,,, [6, 7],,,,, CO 2, (Lactobacillus sp.) : Lact. sakei Lact. curvatus [8] (Leuconostoc sp.), : Leuc. Gelidum, Leuc. carnosum Leuc. mesenteroides [9], (Antagonistic cultures) ( ) [10],, Metaxopoulos [11] Leuc. mesenteroides Lact. curvatus, ( ),,, [12, 13], Lact. curvatus Lact. sakei 2~5, [14],, 10 6 ~ %, Carnobacterium spp. Lactobacillus spp. 40%, : Enterobacteriaceae Shewanella putrefaciens Photobacterium phosphoreum Aeromonas spp.,, [15], Listeria monocytogenes, [16],, Lactobacillus Carnobacterium, Listeria spp. [17~19] Vescovo [20], Lact. casei Lact. plantarum C. piscicola, 4 List. innocua 30d, Ghalfi [21] Lact. curvatus CWBI-B28, 4,,, Listeria sp.,, [22~24], ( ),,,, 4 Lactobacillus sp. 93 SMRICC 235 Leuconostoc sp. 89 SMRICC 189: Lactobacillus sp. 93 SMRICC 235,

3 134 Hongyan Yang et al. /Acta Microbiologica Sinica (2008) 48(1),, Leuconostoc sp. 89 SMRICC 189,, ;, D, L, D, Lactobacillus sp. 93 H 2 S,, D Leuconostoc sp. 89 [23] Samelis [25] : 4 12 Lact. sake Leuc. mesenteroides Dalgaard [26] 102,, 78, 13, 11 ; 78 48, Enterococcus faecalis 15 25, ; C. divergens Lact. curvatus 0, 5,,,, (Lactobaccillus) (Leuconostoc),, (Carnobacterium),,,,, [24, 27],, 4 泡菜中的乳酸菌 Kimchi,, Kimchi,,,,, Kimchi, Kimchi Kimchi, (10 7 ~10 9 CFU/g) [28] Kimchi, 30 [29, 30] Kimchi,,,, [30] Kimchi, Leuconostoc Kimchi,,,, Lee [28], Kimchi 5, Leuc. mesenteroides, Lact., Lact.brevis Lact. plantarum Leuc. mesenteroides (Lactobacilli), 20 Kim [31] : 8, Kimchi Leuc. gelidum, Leuc. mesenteroides Choi [32] 15 Kimchi,,, Leuc. citreum, Lact. sake Lact. curvatus Lact. brevis 5d Kimchi 120, 82 (68%) ( 16S rdna DNA/DNA ) Leuc. citreum, Weissella confusa 20 Kimchi [33],, 4~6d 31, : Leuc. mesenteroides (12.9%), Lact. curvatus (9.7%), Lact. brevis (35.5%), Lact. sake (25.8%), Lact. plantarum (16.1%), 20 ~ 30, Kimchi Leuconostoc Lactococcus Pediococcus,, Lactobacillus, Kimchi Lact. Lact. Lact. plantarum [28] Kmichi, Choi [32] Kimchi Leuc. citreum Kimchi, Kimchi Kimchi 5d 95%, Kimchi, ph

4 . / (2008) 48(1) 135, ph, 5d,, Kimchi,, Kimchi Kimchi,,,,, Lee [34] (DGGE) Weissella confusa, Leuc., Lact. sake Lact. curvatus Kimchi Cho [35] 16S rrna Kimchi, 1, W. koreensis Kimchi, [36], Kimchi 4, Weissella Kimchi, Leuconostoc spp., 10, Kimchi, Lactobacillus spp.,, Kimchi, Weissella spp. 4 5 低温乳酸菌的研究趋势及利用前景 5.1 分子生态学与传统培养相结合是开发利用低温乳酸菌的主要技术手段 [37], 16S rdna / (DGGE/TGGE) (T-RFLP) (FISH),,,,,,,,,, [38, 39], 5, 10, DGGE, 16S rrna PCR, Lactobacillus Leuconostoc, 5.2 生物保护剂或接种剂是今后低温乳酸菌研究中开发的重点,, Listeria sp.,,, Lact. curvatus [13, 21],, Lact. sakei [19],, Kimchi, : Kimchi, Kimchi,, [33], Kimchi,,,,,,,,,,

5 136 Hongyan Yang et al. /Acta Microbiologica Sinica (2008) 48(1) 参考文献 [1] Lee CH. Lactic acid fermented foods and their benefits in Asia. Food Control, 1997, 8: [2] Ringø E, Gatesoupe FJ. Lactic acid bacteria in fish: a review. Aquaculture, 1998, 160: [3] Morita RY. Psychrophilic bacteria. Bacteriol Rev, 1975, 39: [4] Hugas M, Monfort JM. Bacterial starter cultures for meat fermentation. Food Chem, 1997, 59 (4): [5] Stiles ME, Hastings JW. Bacteriocin production by lactic acid bacteria: potential for use in meat preservation. Trends Food Sci Technol, 1991, 10: [6] Kotzekidou P, Bloukas JG. Effect of protective cultures and packaging film permeability on shelf life of sliced vacuumpacked cooked ham. Meat Sci, 1996, 42: [7] Borch E, Kant-Muermans ML, Blixt Y. Bacterial spoilage of meat and cured meat products. Int J Food Microbiol, 1996, 33: [8] Dykes GA, von Holy A. Taxonomic status of atypical Lactobacillus sake and Lactobacillus curvatus strains associated with vacuum packaged meat spoilage. Curr Microbiol, 1994, 28: [9] Dykes GA, Cloete TE, von Holy A. Identification of Leuconostoc species associated with the spoilage of vacuum packaged Vienna sausage by DNA DNA hybridization. Food Microbiol, 1994, 11: [10] Lücke FK. Utilization of microbes to process and preserve meat. Meat Sci, 2000, 56: [11] Metaxopoulos J, Mataragas M, Drosinos EH. Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4. J Appl Microbiol, 2002, 93: [12] Katikou P, Ambrosiadis I, Georgantelis D, et al. Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef. J Appl Microbiol, 2005, 99: [13] Castellano P, Vignolo G. Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins. Lett Appl Microbiol, 2006, 43: [14] Leroi F, Joffraud JJ, Chevalier F et al. Study on the microbial ecology of cold-smoked salmon during storage at 8 C. Int J Food Microbiol, 1998, 39: [15] Stohr V, Joffraud JJ, Cardinal M, et al. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Res Int, 2001, 34: [16] Rorvik LM. Listeria monocytogenes in smoked salmon industry. Int J Food Microbiol, 2000, 62: [17] Vaz-Velho M, Todorov S, Ribeiro J. et al. Growth control of Listeria innocua 2030c during processing and storage of coldsmoked salmon-trout by Carnobacterium divergens V 41 culture and supernatant. Food Control, 2005, 16: [18] Tomé E, Teixeira P, Gibbs PA. Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon. Food Microbiol, 2006, 23: [19] Weiss A, Hammes WP. Lactic acid bacteria as protective cultures against Listeria spp. on cold-smoked salmon. Eur Food Res Technol, 2006, 222: [20] Vescovo M, Scolari G, Zacconi C. Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon. Food Microbial, 2006, 23: [21] Ghalfi H, Allaoui A, Destain J, et al. Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in cold-smoked salmon during 4 C storage. J food pro, 2006, 69: [22] Reuter G. Psychrotrophic lactobacilli in meat products. In: Roberts TA, et al. ed. Psychrotrophic Microorganism in Spoilage and Pathogenicity. London: Academic Press, [23] Borch E, Agerhem H. Chemical, microbial of sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or Leuconostoc sp.. Int J Food Microbial, 1992, 15: [24],,, 2004, 20(4): [25] Samelis J, Kakouri A, Georgiadou KG et al. Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham. J Appl Microbiol, 1998, 84: [26] Dalgaard P, Vancanneyt M, Euras V N et al. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 and 25. J Appl Microbiol, 2003, 94: [27],.., 2006, 27(11): [28] Lee CW, Ko CY, Ha DH. Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J Appl Microbiol Biotechnol, 1992, 20: [29] Lim CR, Park HK, Han HU. Reevaluation of isolation and identification of Gram-positive bacteria in kimchi. Korean J Microbiol, 1989, 27: [30] Cheigh HS, Park KY. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr, 1994, 34: [31] Kim BJ, Lee HJ, Park SY, et al. Identification and characterization of Leuconostoc gelidum, isolated from kim-

6 . / (2008) 48(1) 137 chi, a fermented cabbage product. J Microbiol, 2000, 38: [32] Choi IK, Jung SH, Kim BJ, et al. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product. Antonie van Leeuwenhoek, 2003, 84: [33] Lee JY, Kim CJ, Kunz B. Identification of lactic acid isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages. Meat Sci, 2006, 72: [34] Lee JS, Heo GY, Lee JW, et al. Anaylysis of kimchi microflora using denaturing gradient gel electrophoresis. Int J Food Microbiol, 2005, 102: [35] Cho J, Lee D, Yang C, et al. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiol Lett, 2006, 257: [36] Bae JW, Rhee SK, Park R. Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria. Appl Environ Microbiol, 2005, 71: [37],, : (Acta Microbiologica Sinica), 2006, 46(5): [38] Haruta S, Cui ZJ, Huang ZY, et al. Construction of a stable microbial community with high cellulose degradation ability. Appl Microbiol Biotechnol, 2002, 59: [39] Wang XF, Haruta S, Wang P, et al. Deversity of a stable enrichment culture which is useful for silage inoculant and its sucession in alfalfa silage. FEMS Microbiol Ecol, 2006, 57: Lactic acid bacteria growing at low temperature with a high exploitability A Review Hongyan Yang, Xiaofen Wang, Zongjun Cui (College of Agronomy and Biotechnology, China Agriculture University, Beijing , China) Abstract: At present, increasing attentions have been paid to lactic acid bacteria because of their probiotic effects. In the nature, there exists a kind of lactic acid bacteria growing at low temperature with a long history of use. However, they have not been well studied and developed. Most articles about the lactic acid bacteria growing at low temperature focused on meat and fish storage at low temperature, or Kimchi, a kind of fermented vegetable. Many microorganisms studied are Leuconostoc and Lactobacillus species. Nevertheless, a few researches in this field are reported in China. In this paper, we review the living environment, varieties and functions of lactic acid bacteria growing at low temperature, to provide an overview for further studies. We also discuss perspectives of further development and utilization of these lactic acid bacteria. Keywords: low temperature; lactic acid bacteria; fermented food; cold storage Supported by the National Natural Science Foundation of China ( ) Corresponding author. Tel: ; Fax: ; acuizj@cau.edu.cn Received: 2 April 2007/ Revised: 30 August 2007

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