乳酸菌耐盐分子机制研究进展

乳酸菌广泛应用于食品和发酵行业。在酱油、熏肉、泡菜等发酵食品的生产过程中，乳酸菌的生长常受到 高盐浓度的影响。盐胁迫引起的渗透压变化会引起乳酸菌细胞结构损伤，导致细胞生理代谢活动紊乱甚至死亡。因 此，乳酸菌在盐胁迫条件下生存、生长和代谢的能力在食品发酵过程中是非常重要的。本文就乳酸菌的耐盐机制进 行阐释，以期为乳酸菌科学研究及食品发酵工业应用提供参考。

Progress in Molecular Mechanism of Salt Tolerance in Lactic Acid Bacteria

Lactic acid bacteria (LAB) are widely used in food and fermentation industries. Bacterial growth is often affected by high salt concentration during the production of fermented foods such as soy sauce, bacon and pickles. The change in osmotic pressure induced by salt stress can cause damage to cell structure, leading to cell physiological and metabolic disorders or even death. Therefore, the survival, growth and metabolic capacity of LAB under salt stress are very important during food fermentation. In this article, the mechanism of salt tolerance in LAB is reviewed, which will provide a theoretical basis for scientific research of lactic acid bacteria and their industrial application in food fermentation.