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Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products

机译：麦芽糖食杆菌：乳制品的鉴定，分离工具，生态和技术方面

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摘要

Carnobacterium species constitute a genus of Lactic Acid Bacteria (LAB) present in different ecological niches. The aim of this article is to summarize the knowledge about Carnobacterium maltaromaticum species at different microbiological levels such as taxonomy, isolation and identification, ecology, technological aspects and safety in dairy products. Works published during the last decade concerning C. maltaromaticum have shown that this non-starter LAB (NSLAB) could present major interests in dairy product technology. Four reasons can be mentioned: ⅰ) it can grow in milk during the ripening period with no competition with starter LAB, ⅱ) this species synthesizes different flavouring compounds e.g., 3-methylbutanal, ⅲ) it can inhibit the growth of foodborne pathogens as Listeria monocytogenes due to its ability to produce bacteriocins, ⅳ) it has never been reported to be involved in human diseases as no cases of human infection have been directly linked to the consumption of dairy products containing this species.
机译：食肉杆菌属构成存在于不同生态位中的乳酸菌（LAB）属。本文的目的是总结不同微生物水平（如分类学，分离和鉴定，生态学，技术方面和乳制品安全性）中关于麦芽食肉杆菌（Carnobacterium maltaromaticum）种类的知识。在过去十年中发表的有关麦芽糖梭菌的研究表明，这种非发酵剂LAB（NSLAB）可能引起人们对乳制品技术的极大兴趣。可以提及四个原因：ⅰ）它可以在成熟期间在牛奶中生长，而不会与发酵剂LAB竞争，ⅱ）该物种合成了不同的调味化合物，例如3-甲基丁醛，ⅲ）它可以抑制食源性病原体如李斯特菌的生长单核细胞增生因子由于其具有产生细菌素的能力，ⅳ）从未报道过与人类疾病有关，因为没有人类感染病例直接与食用含有这种细菌的乳制品有关。

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  • 来源
    《Food microbiology》 |2010年第5期|573-579|共7页
  • 作者

    Muhammad Inam Afzal; Thibaut Jacquet; Stephane Delaunay; Frederic Borges; Jean-Bernard Milliere; Anne-Marie Revol-Junelles; Catherine Cailliez-Grimal;

  • 作者单位

    Nancy-Universite, Institut National Polytechnique de Lorraine, Laboratoire d'Ingenierie des Biomolecules, 2, avenue de la Foret de Haye, B.P. 172, 54505 Vandoeuvre-les-Nancy, France;

    Nancy-Universite, Institut National Polytechnique de Lorraine, Laboratoire d'Ingenierie des Biomolecules, 2, avenue de la Foret de Haye, B.P. 172, 54505 Vandoeuvre-les-Nancy, France;

    Nancy-Universite, Institut National Polytechnique de Lorraine, Laboratoire Reaction et Genie des Procedes, UPR CNRS 3349, 2, avenue de la Foret de Haye, B.P. 172 54505 Vandoeuvre-les-Nancy, France;

    Nancy-Universite, Institut National Polytechnique de Lorraine, Laboratoire d'Ingenierie des Biomolecules, 2, avenue de la Foret de Haye, B.P. 172, 54505 Vandoeuvre-les-Nancy, France;

    Nancy-Universite, Institut National Polytechnique de Lorraine, Laboratoire d'Ingenierie des Biomolecules, 2, avenue de la Foret de Haye, B.P. 172, 54505 Vandoeuvre-les-Nancy, France;

    Nancy-Universite, Institut National Polytechnique de Lorraine, Laboratoire d'Ingenierie des Biomolecules, 2, avenue de la Foret de Haye, B.P. 172, 54505 Vandoeuvre-les-Nancy, France;

    Nancy-Universite, Institut National Polytechnique de Lorraine, Laboratoire d'Ingenierie des Biomolecules, 2, avenue de la Foret de Haye, B.P. 172, 54505 Vandoeuvre-les-Nancy, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    carnobacterium; dairy products; identification tools; aroma; flavours; ripening;

    机译：肉食杆菌乳制品;识别工具;香气;风味成熟;

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