食品与发酵工业 >

2020 , Vol. 46 >Issue 16: 243 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023867

综述与专题评论

干酪乳杆菌Lactobacillus casei及相近菌种的分类变迁

  • 张哲 ,
  • 于学健 ,
  • 曹艳花 ,
  • 姚粟
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  • 中国食品发酵工业研究院有限公司,中国工业微生物菌种保藏中心,北京,100015
硕士研究生(姚粟教授级高级工程师为通讯作者,E-mail:milly@china-cicc.org)

收稿日期: 2020-03-05

  修回日期: 2020-05-08

  网络出版日期: 2020-09-17

基金资助

国家重点研发计划资助(2019YFF0217604)

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Taxonomic changes of Lactobacillus casei and its closely raleted species

  • ZHANG Zhe ,
  • YU Xuejian ,
  • CAO Yanhua ,
  • YAO Su
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  • China National Research Institute of Food and Fermentation Industries, China Center of Industrial Culture Collection,Beijing 100015, China

Received date: 2020-03-05

  Revised date: 2020-05-08

  Online published: 2020-09-17

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摘要

干酪乳杆菌(Lactobacillus casei)作为常用的益生菌,是乳杆菌属中最具应用价值的菌种之一。自干酪乳杆菌1889年被VON FREUDENREICH分离出来,已有100多年的历史。但是其系统命名和分类一直存在着争议,特别是随着分类学技术的进步其模式株、系统分类和命名几经变迁,该文综述了干酪乳杆菌(L.casei)及其相近菌种在近一个世纪以来随着分类学研究手段的进步,其系统命名和分类学地位的变迁,以期为今后干酪乳杆菌及其相近菌种的基础研究提供分类命名方面的知识,以便更好地了解这一菌种,促进其在各个方面的应用。

关键词： 干酪乳杆菌; 分子生物学; 分类变迁

本文引用格式

张哲 , 于学健 , 曹艳花 , 姚粟 . 干酪乳杆菌Lactobacillus casei及相近菌种的分类变迁[J]. 食品与发酵工业, 2020 , 46(16) : 243 -248 . DOI: 10.13995/j.cnki.11-1802/ts.023867

Abstract

Lactobacillus casei is a kind of microorganism that is commonly used as probiotic, and it is one of the most valuable species in Lactobacillus. It has been over 100 years since Lactobacillus casei was isolated by von Freudenreich in 1889, but the systematic nomenclature and taxonomy of Lactobacillus casei have always been controversial. In particular, the type strain, systematic classification and nomenclature of Lactobacillus casei have been changed several times with the progress of taxonomic technology. The change of systematic nomenclature and taxonomic status of Lactobacillus casei and its closely related strains are reviewed in this paper with the progress of taxonomic research methods in recent years. We hope it can provide knowledge of taxonomy and nomenclature of Lactobacillus casei and its closely related species, so as to better understand this species and promote its application in various aspects.

Key words： Lactobacillus casei; molecular biology; the changes of taxonomy

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