Surface and Adhesion Properties of Lactobacilli

被引：43

作者：

Deepika, G. ^{[1
]}

Charalampopoulos, D. ^{[1
]}

机构：

[1] Univ Reading, Dept Food Sci & Nutr, Reading RG6 6AP, Berks, England

来源：

ADVANCES IN APPLIED MICROBIOLOGY, VOL 70 | 2010年 / 70卷

关键词：

S-LAYER-PROTEIN; LACTIC-ACID BACTERIA; RAY PHOTOELECTRON-SPECTROSCOPY; INTESTINAL EPITHELIAL-CELLS; GRAM-POSITIVE BACTERIA; PROBIOTIC LACTOBACILLUS; HUMAN ENTEROCYTE; MICROBIAL ADHESION; IN-VITRO; ACIDOPHILUS ATCC-4356;

D O I：

10.1016/S0065-2164(10)70004-6

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 090105 [作物生产系统与生态工程];

摘要：

The surface properties of lactobacilli are of significant technological importance as they determine the interaction of the bacterial cells with the gastrointestinal mucosa, and therefore influence their location in the gut and their functionality. Studying the surface of the bacteria is critical for understanding the adhesion process better. This review compiles the knowledge from studies on the characterization Lactobacillus surfaces and evaluates the potential relationship between the cells' physicochemical characteristics and their adhesive abilities. It also discusses the effect that the production processes, such as fermentation and drying, can exert on the surface properties and adhesion abilities of lactobacilli.

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收藏

页码：127 / 152

页数：26

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