细菌素是某些细菌通过核糖体合成机制产生的蛋白质或多肽，能够抑制与其亲源关系相同或相近的微生物，某些细菌素在食品加工和发酵过程中能抑制致病菌和腐败菌。乳酸菌被认为是一般公认安全，其细菌素具有安全性高、稳定性好、抑菌谱广等优点，作为一种新型食品防腐剂备受关注，但商品化的乳酸菌细菌素十分有限，仅限于Nisin和Pediocin PA-1等少数几种，合成量低是细菌素在食品中应用受限的主要原因之一。从不同原料中筛选高产菌株、发酵培养基和发酵条件优化、诱变育种、原生质体融合、基因工程方法、群体感应系统调控六个方面，论述了增加乳酸菌细菌素合成量的方法，以期为实现乳酸菌细菌素的工业化生产提供一定的借鉴。

Bacteriocins are antibacterial protein or polypeptide produced by ribosomal synthesis in some bacteria that are active against the microorganisms with common or similar genetic relationship. Some bacteriocins can inhibit the pathogenic bacteria and spoilage bacteria during food processing and food fermentation. Lactic acid bacteria are generally considered to be safe, more attention has been paid to bacteriocins produced by lactic acid bacteria (LAB) due to their potential use as a new food bio-preservatives with high safety, good stability and broad antibacterial spectrum. However, commercialized bacteriocins are limited in number, e.g. Nisin and pediocin PA-1, low synthetic amount is one of the main reasons for the limited application of bacteriocin in food. Increasing methods of bacteriocin synthesis in lactic acid bacteria were summarized from six aspects including screening of high yield strains from different materials, optimization of fermentation medium and fermentation conditions, mutation breeding, protoplast fusion, genetic engineering method, and regulation of quorum sensing system. It will provide some reference for realizing the industrial production of bacteriocin.

内蒙古自治区自然科学基金资助（2018MS03060）；内蒙古民族大学博士科研启动基金资助（BS403）