樱乳杆菌
益生菌
生物
食品科学
生物技术
发酵
细菌
遗传学
乳酸菌
作者
Leilei Yu,Ying Chen,Hui Duan,Nanzhen Qiao,Gang Wang,Jianxin Zhao,Qixiao Zhai,Fang Tian,Wei Chen
标识
DOI:10.1080/10408398.2022.2111402
摘要
Latilactobacillus sakei is used extensively in industrial production and food fermentations. The species is primarily derived from fermented meat and vegetable products and is also found in human feces. Genomics and metabolomics have revealed unique metabolic pathways in L. sakei and molecular mechanisms underlying its competitive advantages in different habitats, which are mostly attributed to its flexible carbohydrate metabolism, cold tolerance, acid and salt tolerance, ability to cope with oxygen changes, and heme uptake. In recent years, probiotic effects of L. sakei and its metabolites have been identified, including the ability to effectively alleviate metabolic syndrome, inflammatory bowel disease, and atopic dermatitis. This review summarizes the genomic and metabolic characteristics of L. sakei and its metabolites and describes their applications, laying a foundation for their expanded use across the food and healthcare industries.
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