食品科学2018，Vol.39Issue(3)：295-300,301,7.DOI:10.7506/spkx1002-6630-201803044
乳酸菌耐盐分子机制研究进展
Progress in Molecular Mechanism of Salt Tolerance in Lactic Acid Bacteria
摘要
Abstract
Lactic acid bacteria (LAB) are widely used in food and fermentation industries. Bacterial growth is often affected by high salt concentration during the production of fermented foods such as soy sauce, bacon and pickles. The change in osmotic pressure induced by salt stress can cause damage to cell structure, leading to cell physiological and metabolic disorders or even death. Therefore, the survival, growth and metabolic capacity of LAB under salt stress are very important during food fermentation. In this article, the mechanism of salt tolerance in LAB is reviewed, which will provide a theoretical basis for scientific research of lactic acid bacteria and their industrial application in food fermentation.关键词
乳酸菌/盐胁迫/分子机制/相容性溶质/离子运输/应激调控系统Key words
lactic acid bacteria/salt stress/molecular mechanism/compatible solutes/ion transport/stress regulation system分类
生物科学引用本文复制引用
林松洋,郝利民,刘鑫,鲁来政,康巧珍,鲁吉珂..乳酸菌耐盐分子机制研究进展[J].食品科学,2018,39(3):295-300,301,7.基金项目
国家自然科学基金青年科学基金项目(31201342) （31201342）
国家自然科学基金面上项目(81373119 （）
81571526) （）
河南省自然科学基金面上项目(162300410305) （162300410305）
郑州大学优秀青年教师发展基金项目(1421311080) （1421311080）
军队科研项目(BX115C007) （BX115C007）
