满丽莉,向殿军

• 1:内蒙古民族大学生命科学与食品学院
• 2:内蒙古民族大学农学院

摘要(Abstract)：

乳酸菌细菌素是一种新型的生物防腐剂，具有来源广泛、成本较低、抑菌谱广、安全性高等特点，合成量低是细菌素在食品中应用受限的主要原因之一，共培养是提高乳酸菌细菌素合成量的有效途径之一，群体感应系统在共培养诱导细菌素合成过程中发挥关键的作用，群体感应系统包括信号分子和双组分调控系统(组氨酸蛋白激酶和反应调节蛋白)。因此，对调控机制的掌握显得尤为重要。文章论述了共培养中诱导菌与乳酸菌细菌素合成的关系、诱导因子/信号分子AI-2的特征、双组分调控系统及共培养诱导乳酸菌细菌素合成的分子机制。了解诱导机制及特征将有助于筛选和开发共培养诱导细菌素合成系统和新产品，提高细菌素合成量，近而对人体产生益生效应。

关键词(KeyWords)： 共培养;乳酸菌;细菌素;诱导菌;AI-2

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32260614);; 内蒙古自治区自然科学基金项目(2022MS03058,2022MS03057);; 内蒙古自治区直属高校基本科研业务费项目(GXKY22151)

作者(Author): 满丽莉,向殿军

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