探索基于酵母的微生物相互作用:收获后生物控制的下一个前沿
Bilal Agirman1, Erdem Carsanba2, Luca Settanni3
1Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
Yeast (Chichester, England)
|September 1, 2023
概括
反对性的酵母为合成杀菌剂提供了一个更安全,更环保的替代品,用于控制水果和蔬菜的收获后腐败. 本综述探讨了基于酵母的生物控制,重点关注改善食品安全的相互作用和机制.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 新鲜农产品在收获后因微生物破坏而面临重大损失,主要是由真菌造成的.
- 合成杀菌剂被广泛使用,但引起了人们对耐药性和消费者健康的担忧.
- 人们越来越需要更安全,更环保,更具成本效益的生物控制替代品.
研究的目的:
- 审查对抗性酵母作为生物控制剂对收获后水果和蔬菜腐败的潜力.
- 探索基于酵母的相互作用 (酵母-菌,酵母-细菌,酵母-酵母) 和它们的作用机制.
- 讨论酵母生物控制的优势,效率改进,商业化和未来前景.
主要方法:
- 文献综述侧重于基于酵母的生物控制策略,用于收获后疾病管理.
- 在水果和蔬菜保存的背景下,对酵母-菌,酵母-细菌和酵母-酵母相互作用的分析.
- 检查酵母抗性和生物控制系统中的有效性背后的机制.
主要成果:
- 基于酵母的生物控制是一种有前途的策略,几种产品已经商业化.
- 现有的研究主要集中在酵母和菌相互作用上,忽视了其他微生物动态.
- 了解各种酵母相互作用对于优化生物控制有效性和扩大应用至关重要.
结论:
- 反对性的酵母提供了一个可行的,可持续的替代合成杀菌剂,以减少收获后损失.
- 对酵母-细菌和酵母-酵母相互作用的进一步研究对于加强生物控制策略至关重要.
- 优化对抗剂的效率和应对商业化挑战将促进酵母生物控制的更广泛采用.
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