Effects of autolysis on industrialization of lactic acid bacteria

  • ZHOU Liang ,
  • ZHAO Jie
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  • (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot 010018, China)

Received date: 2022-06-20

  Revised date: 2022-07-08

  Online published: 2023-04-28

Abstract

The autolysis of lactic acid bacteria is not only related to the growth of the bacteria itself, but also directly affects the quality and flavor of dairy products. The research progress of lactic acid bacteria autolysis at home and abroad was summarized, and the autolysis of lactic acid bacteria is reviewed from three aspects: the influence of lactic acid bacteria autolysis on dairy products, the influencing factors of lactic acid bacteria autolysis, and the relationship between quorum sensing and lactic acid bacteria autolysis. The study found that the autolysis of lactic acid bacteria has different effects on the flavor and quality of different kinds of dairy products, which can be controlled by appropriate environmental factors such as pH value, temperature, growth time ,and nutrient conditions for the growth of the strains, as well as the use of the interaction between the strains and other methods to change the autolysis rate of lactic acid bacteria in dairy products, so as to improve the quality of dairy products. This review explores the impact of autolysis on the lactic acid bacteria industry and provides a reference for further research in the future.

Cite this article

ZHOU Liang , ZHAO Jie . Effects of autolysis on industrialization of lactic acid bacteria[J]. Food and Fermentation Industries, 2023 , 49(7) : 297 -301 . DOI: 10.13995/j.cnki.11-1802/ts.032731

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