|本期目录/Table of Contents|

[1]张琦,储雨姗,顾赛麒,等.群体感应调控干腌肉制品中乳酸菌环境胁迫应激机制研究进展[J].生物加工过程,2019,17(03):278-284.[doi:10.3969/j.issn.1672-3678.2019.03.008]
 ZHAGN Qi,CHU Yushan,GU Saiqi,et al.Responses of lactic acid bacteria in dry-cured meat products to environmental stresses based on quorum sensing regulation[J].Chinese Journal of Bioprocess Engineering,2019,17(03):278-284.[doi:10.3969/j.issn.1672-3678.2019.03.008]
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群体感应调控干腌肉制品中乳酸菌环境胁迫应激机制研究进展()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
17
期数:
2019年03期
页码:
278-284
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Responses of lactic acid bacteria in dry-cured meat products to environmental stresses based on quorum sensing regulation
文章编号:
1672-3678(2019)03-0278-07
作者:
张琦储雨姗顾赛麒徐霞丁玉庭周绪霞
浙江工业大学 食品工程与质量控制研究所,浙江 杭州 310014
Author(s):
ZHAGN QiCHU YushanGU SaiqiXU XiaDING YutingZHOU Xuxia
Institute of Food Technology and Quality Control,Zhejiang University of Technology,Hangzhou 310014,China
关键词:
群体感应 干腌肉 乳酸菌 环境胁迫
分类号:
TS201.3
DOI:
10.3969/j.issn.1672-3678.2019.03.008
文献标志码:
A
摘要:
乳酸菌作为干腌肉制品生产过程中的主要微生物之一,对制品品质的形成和安全性具有重要意义,而如何耐受腌腊过程中的环境胁迫是乳酸菌生存的基本要求。已有研究表明,LuxS/AI-2介导的群体感应(quorum-sensing,QS)系统能够调节乳酸菌在高盐、高酸等特定环境下AI-2的活性和luxS的转录水平。本文中,笔者主要综述了干腌肉制品中常见乳酸菌、乳酸菌群体感应系统及其分类以及群体感应调控乳酸菌环境胁迫应激机制,并对今后的研究方向进行了展望,以期为乳酸菌群体感应调控的干腌肉制品品质及其质量安全控制提供参考。

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备注/Memo

备注/Memo:
收稿日期:2019-04-12修回日期:2019-05-06
基金项目:国家自然科学基金(31871869)
作者简介:张琦(1994—),女,河北邢台人,硕士研究生,研究方向:水产品加工与质量安全; 周绪霞(联系人),教授,E-mail: xzhou@zjut.edu.cn
引文格式:张琦,储雨姗,顾赛麒,等.群体感应调控干腌肉制品中乳酸菌环境胁迫应激机制研究进展[J].生物加工过程,2019,17(3):278-284.
ZHAGN Qi,CHU Yushan,GU Saiqi,et al.Responses of lactic acid bacteria in dry-cured meat products to environmental stresses based on quorum sensing regulation[J].Chin J Bioprocess Eng,2019,17(3):278-284..
更新日期/Last Update: 2019-05-30