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

Abstract

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

CLC Number:

Q939.9

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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Advances in Metabolism and Physiology of Propionibacterium freudenreichii

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