|本期目录/Table of Contents|

[1]史国萃,常晶,李渐鹏,等.乳酸菌群体感应及黏附性研究进展[J].生物加工过程,2019,17(03):285-291.[doi:10.3969/j.issn.1672-3678.2019.03.009]
 SHI Guocui,CHANG Jing,LI Jianpeng,et al.Quorum sensing and adhesion of lactic acid bacteria-a review[J].Chinese Journal of Bioprocess Engineering,2019,17(03):285-291.[doi:10.3969/j.issn.1672-3678.2019.03.009]
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乳酸菌群体感应及黏附性研究进展()
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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:
285-291
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Quorum sensing and adhesion of lactic acid bacteria-a review
文章编号:
1672-3678(2019)03-0285-07
作者:
史国萃常晶李渐鹏曾名湧刘尊英
中国海洋大学 食品科学与工程学院,山东 青岛 266003
Author(s):
SHI GuocuiCHANG JingLI JianpengZENG MingyongLIU Zunying
College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China
关键词:
乳酸菌 群体感应 黏附能力 生物保鲜
分类号:
TS254.4
DOI:
10.3969/j.issn.1672-3678.2019.03.009
文献标志码:
A
摘要:
乳酸菌是传统的发酵菌株,是公认的安全级(GRAS)菌株。本文中,笔者综述了乳酸菌的群体感应系统、乳酸菌的黏附能力和乳酸菌作为生物防治菌在水产品保鲜方面的研究进展。通过介绍乳酸菌的黏附因素表层蛋白和生物膜,阐述了乳酸菌群体感应系统与乳酸菌黏附性的关系,旨在为乳酸菌的应用研究提供理论依据。

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备注/Memo

备注/Memo:
收稿日期:2018-06-11修回日期:2019-04-07
基金项目:国家自然科学基金(31671919)
作者简介:史国萃(1996—),女,山东菏泽人,硕士研究生,研究方向:水产品高值化利用; 刘尊英(联系人),教授,E-mail:liuzunying@ouc.edu.cn
引文格式:史国萃,常晶,李渐鹏,等.乳酸菌群体感应及黏附性研究进展[J].生物加工过程,2019,17(3):285-291.
SHI Guocui,CHANG Jing,LI Jianpeng,et al.Quorum sensing and adhesion of lactic acid bacteria -a review[J].Chin J Bioprocess Eng,2019,17(3):285-291..
更新日期/Last Update: 2019-05-30