摘要
嗜盐四联球菌是一类存在于酱油、鱼酱、豆制品等多种发酵食品及糖浆中的耐盐或耐高渗的乳酸菌。它们在食品发酵过程中可提高食品中有机酸、醛类和酯类等风味物质含量,具有广泛的应用价值。该文对嗜盐四联球菌的分类、生理生化特性、鉴定、胁迫环境下适应机制以及在发酵食品中的功能特性等几个方面的研究进展进行了综述。
Tetragenococcus halophilus is a kind of halophilic or osmophilic lactic acid bacteria, which widely presents in soy sauce, fish sauce, bean products, sugar thick juice and other fermented foods. Strains from this species are proved to play important roles in formation of flavor substances such as organic acids, aldehydes and esters during food fermentation process. In this review, classification and identification of T. halophilus, the physiological and biochemical characteristics,stress response as well as the functional properties of T. halophilus in fermented foods were discussed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第8期267-272,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31371821)
广东省科技计划项目(2015B020205002)
江南大学自主科研计划重点项目(JUSRP51734B)
关键词
发酵食品
嗜盐四联球菌
分类
鉴别
fermented foods
Tetragenococcushalophilus
taxonomy
characterization
