乳酸乳球菌噬菌体与宿主相互作用研究进展

发酵乳制品主要依靠乳酸菌对牛奶酸化并形成独特的风味。然而,乳酸菌因易受噬菌体感染而导致乳制品发酵缓慢甚至失败,这对乳制品行业造成巨大的经济损失。乳酸乳球菌是发酵乳制品行业中应用十分广泛的一种乳酸菌,目前其宿主上的受体分子和相应噬菌体受体结合蛋白结构分析方面的研究已经取得一定进展。这些乳酸乳球菌模型系统对加深其他乳酸菌噬菌体-宿主相互作用的认识、揭示不同乳酸菌噬菌体-宿主相互作用机制的异同提供理论依据。本文综述了目前所发现的乳酸乳球菌噬菌体及其宿主之间的相互作用,探讨受体主要成分与编码受体结合蛋白基因的研究,为研究其他乳酸菌噬菌体种群及防治措施提供一定的理论基础。

Research Advances on Interaction between Lactococcus lactis Bacteriophage and Their Hosts

Fermented dairy products rely primarily on lactic acid bacteria to acidify milk and form unique flavors. However,the susceptibility of lactic acid bacteria to phage infection results in slow or even failure of dairy fermentation,which causes huge economic losses to the dairy industry. Lactococcus lactis is a lactic acid bacteria widely used in the fermented dairy industry. At present,research on the structural analysis of receptor molecules of the Lactococcus lactis host and the corresponding phage-encoded receptor-binding proteins has made some progress. These Lactococcus lactis model systems are expanding toward understanding phage-host interactions of other lactic acid bacteria and revealing the similarities and differences between these interactions. In this paper,the interactions between the currently discovered Lactococcus lactis phage and their hosts,and explored the research progress of the main components of receptors and the genes encoding receptor-binding proteins are reviewed,which provides a theoretical basis for studying the phage populations and control measures of other lactic acid bacteria.