Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications.
Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications.
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DOI：
10.3389/fmicb.2012.00421
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发表时间：
2012
影响因子：
5.2
通讯作者：
Fliss I
中科院分区：
文献类型：
--
作者：
Hatoum R;Labrie S;Fliss I
酵母构成了一个庞大而异质性的微生物群，目前正引起科学家和工业界越来越多的关注。众多和多样化的生物活动使它们成为广泛应用的有希望的候选人，不仅限于食品部门。除了它们对发酵食品风味发展的主要贡献外，它们对不良细菌和真菌的拮抗作用现在已广为人知。这些活性与它们对营养物质的竞争、生长介质的酸化、对高浓度乙醇的耐受性以及抗菌化合物（如抗真菌杀伤毒素或“霉菌素”）和抗菌化合物的释放有关。虽然含有益生菌（对健康有益的微生物）的食品设计主要集中在乳酸菌和双歧杆菌上，但长期以来，人们一直认为酿酒酵母菌对治疗胃肠炎有效。本文对酵母的抗菌活性进行了综述。本文描述了这种拮抗活性的机制以及这些生物活性酵母在医学和兽医领域的最新应用。
The yeasts constitute a large and heterogeneous group of microorganisms that are currently attracting increased attention from scientists and industry. Numerous and diverse biological activities make them promising candidates for a wide range of applications not limited to the food sector. In addition to their major contribution to flavor development in fermented foods, their antagonistic activities toward undesirable bacteria, and fungi are now widely known. These activities are associated with their competitiveness for nutrients, acidification of their growth medium, their tolerance of high concentrations of ethanol, and release of antimicrobial compounds such as antifungal killer toxins or “mycocins” and antibacterial compounds. While the design of foods containing probiotics (microorganisms that confer health benefits) has focused primarily on Lactobacillus and Bifidobacterium, the yeast Saccharomyces cerevisiae var. boulardii has long been known effective for treating gastroenteritis. In this review, the antimicrobial activities of yeasts are examined. Mechanisms underlying this antagonistic activity as well as recent applications of these biologically active yeasts in both the medical and veterinary sectors are described.