魏斯氏菌是一类存在于酱油、泡菜、豆豉、香肠等多种发酵食品的乳酸菌。它是参与食品发酵的重要微生物,在发酵食品中具有广泛应用价值。在食品发酵过程中,魏斯氏菌对食品中有机酸、酯类及短链脂肪酸等风味物质的合成具有重要作用。此外,魏斯氏菌属的有些菌株具有合成细菌素、低聚糖、胞外多糖和纤维素等特性,具有潜在的益生菌特性。该文主要对魏斯氏菌的分离鉴定、生理生化特性以及菌株在发酵食品中的应用特性等几方面的研究进展进行了综述。

Weissella belongs to the group of lactic acid bacteria found in many fermented foods,including soy sauce,pickled vegetables,fermented soybean and sausage.Weissella contributes toshort chain fatty acids synthesis production of esters and organic acids in food fermentation,and is widely used in fermented food manufacture.Some strains from this genera exhibit the capability of production of bacteriocin,oligosaccharide,exopolysaccharide(EPS)and microbial cellulose,demonstrate their potential probiotic properties.In this review,isolation and identification of Weissella,the physiological and biochemical characteristics,as well as the functional properties in fermented foods were discussed.