费氏丙酸杆菌代谢作用和生理功能研究进展

doi:10.16431/j.cnki.1671-7236.2018.04.030

摘要/Abstract

摘要：

费氏丙酸杆菌为革兰氏阳性菌，嗜常温、耐氧、呈多形态杆状，是以丙酸为发酵终产物的安全菌株。费氏丙酸杆菌通常被用作瑞士奶酪生产的发酵剂，使奶酪形成独特的风味和气孔，还能发酵产生维生素B₁₂和丙酸等人和动物机体需要的物质，具有促进双歧杆菌生长和抗炎症等益生特性。作者介绍了费氏丙酸杆菌的安全性、独特代谢途径及生理特性的研究进展，详细阐述了其在奶酪中香气形成、对人类的益生特性及食品和饲料保护剂方面的应用，重点介绍了奶酪中香气形成机制，并从调节肠道菌群平衡、产生共轭亚油酸、益生代谢活性、免疫调节作用和幽门螺旋杆菌颉颃作用等方面综述了其益生特性，为充分利用费氏丙酸杆菌的生物多样性提供理论依据。

关键词: 费氏丙酸杆菌; 奶酪香气; 益生特性; 保护剂

Abstract:

Propionibacterium freudenreichii (P.freudenreichii) is a gram-positive strain,mesophilic,aerotolerant and pleomorphic rods.And it is a safe strain with propionic acid as the final product of fermentation.P.freudenreichii is traditionally used as a starter for aroma production and holes of Swiss cheeses.It can produce vitamin B₁₂ and propionic acid which humans and animals need,and promote the bifidogenic growth and has the anti-inflammatory properties.This paper introduced the safety,unique metabolic pathways and physiological characteristics of P.freudenreichii,and described its application in aroma formation of cheese,probiotic effects and protectants of food and feed in detail.Besides,the paper emphatically introduced the mechanism of aroma in cheese,and summarized the biogenic characteristics from the aspects of regulating the balance of intestinal flora,producing conjugated linoleic acid,probiotic metabolic activity,immunomodulatory effect and Helicobacter pylori antagonism.All of above provide the theoretical basis for full use of the biodiversity of P.freudenreichii.

Key words: Propionibacterium freudenreichii; aroma of cheese; probiotic properties; protectant

中图分类号:

Q939.9

陈桂芳, 刘艳, 单春乔, 冯柳柳, 江国托. 费氏丙酸杆菌代谢作用和生理功能研究进展[J]. 《中国畜牧兽医》, 2018, 45(4): 1074-1081.

CHEN Guifang, LIU Yan, SHAN Chunqiao, FENG Liuliu, JIANG Guotuo. Advances in Metabolism and Physiology of Propionibacterium freudenreichii[J]. , 2018, 45(4): 1074-1081.

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