New Insights into Various Production Characteristics of Streptococcus thermophilus Strains.
New Insights into Various Production Characteristics of Streptococcus thermophilus Strains.
复制标题
对嗜热链球菌菌株各种生产特性的新见解
DOI：
10.3390/ijms17101701
复制
发表时间：
2016-10-12
影响因子：
5.6
通讯作者：
Zhao C
中科院分区：
文献类型：
--
作者：
Cui Y;Xu T;Qu X;Hu T;Jiang X;Zhao C
嗜热链球菌是一种重要的同型发酵乳酸菌，长期以来被广泛用作发酵乳制品生产的发酵剂。主要生产特性。嗜热菌，例如产生细胞外多糖、蛋白水解酶和风味物质以及酸化能力等，对乳制品的质量有重要影响。菌株的酸化能力决定了乳制品的生产时间和质量。这取决于菌株的糖利用能力。胞外多糖的产生有利于改善乳制品的质构。风味物质增加了乳制品的可接受性。该菌株的蛋白水解活性不仅影响氮源的吸收，而且影响风味物质的形成。不同菌株经过长期的进化和对环境的适应，其生产特性存在明显差异。获得具有新颖和理想特性的新菌株是研究人员和发酵行业的重要长期目标。了解不同菌株重要特性背后潜在的分子机制将促进优良菌株的筛选和育种。本文对不同S.综述了嗜热菌的糖代谢、蛋白水解系统和氨基酸代谢、多糖和风味物质的生物合成。同时，S. thermophilus的介绍。S.的关键生产特性和分子水平研究进展。对嗜热菌的研究将有助于了解不同菌株不同重要特性的分子机理，提高发酵食品的工业化控制水平。
Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., have an important effect on the quality of dairy products. The acidification capacity of the strains determines the manufacturing time and quality of dairy products. It depends on the sugar utilization ability of strains. The production of extracellular polysaccharide is beneficial for improving the texture of dairy products. Flavor substances increase the acceptability of dairy products. The proteolytic activity of the strain influences not only the absorption of the nitrogen source, but also the formation of flavor substances. Different strains have obvious differences in production characteristics via long-time evolution and adaptation to environment. Gaining new strains with novel and desirable characteristics is an important long-term goal for researchers and the fermenting industry. The understanding of the potential molecular mechanisms behind important characteristics of different strains will promote the screening and breeding of excellent strains. In this paper, key technological and functional properties of different S. thermophilus strains are discussed, including sugar metabolism, proteolytic system and amino acid metabolism, and polysaccharide and flavor substance biosynthesis. At the same time, diversity of genomes and plasmids of S. thermophilus are presented. Advances in research on key production characteristics and molecular levels of S. thermophilus will increase understanding of molecular mechanisms of different strains with different important characteristics, and improve the industrialization control level for fermented foods.
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影响因子：
4
作者：
Giraffa, G;Paris, A;Neviani, E
通讯作者：
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