乳业科学与技术2026，Vol.49Issue(4)：30-37,8.DOI:10.7506/rykxyjs1671-5187-20260312-023
乳杆菌属细菌分类学地位的动态调整对其产业应用的影响研究进展
Research Progress on the Impact of Dynamic Revision of the Taxonomic Status of Lactobacillus on Its Industrial Applications
摘要
Abstract
Lactobacillus strains are commonly used in fermented foods and are potential probiotics.The taxonomic status of Lactobacillus has been undergoing revision.In recent years,the large-scale reclassification of Lactobacillus based on core gene analysis has ushered in an era of genomic taxonomy for this genus.This article surveys the changes in the taxonomic position of Lactobacillus from three aspects:the evolution of taxonomic systems,technological drivers,and application orientation,highlighting the indispensable role of core gene phylogenetic analysis,average nucleotide identity,and digital DNA-DNA hybridization for taxonomy.The reclassification and phylogenomic analysis of the genus Lactobacillus and the updates to prokaryotic classification rules are briefly described.Moreover,this review introduces how the taxonomic changes in Lactobacillus affect its application in food fermentation and probiotic development,as well as its industrial adaptability.It also presents an outlook on new approaches based on integrated multi-omics and artificial intelligence for Lactobacillus classification,providing references for its scientific classification and effective industrial utilization and,more broadly,stimulating microbial taxonomy research and the development of the food industry.关键词
乳杆菌/分类边界/核心基因/系统基因组学/食品发酵Key words
Lactobacillus/classification boundaries/core genes/phylogenomics/food fermentation分类
轻工纺织引用本文复制引用
杜奕瑶,刘文俊..乳杆菌属细菌分类学地位的动态调整对其产业应用的影响研究进展[J].乳业科学与技术,2026,49(4):30-37,8.基金项目
内蒙古自治区自然科学基金项目(2023JQ07) （2023JQ07）
内蒙古农业大学食品科学与工程学院科技计划项目(SPKJ202218) （SPKJ202218）
