乳酸细菌衍生的二次代谢物:新兴的天然替代品,用于食品的保存
Riza Jane S Banicod1, Nazia Tabassum2,3, Aqib Javaid4
1Fisheries Postharvest Research and Development Division, National Fisheries Research and Development Institute, 1128, Quezon City, Philippines.
Probiotics and antimicrobial proteins
|August 2, 2025
概括
乳酸细菌 (LAB) 通过抗微生物代谢物和生态过程增强食品的保存. 本综述详细介绍了LAB的应用,挑战和可持续食品安全的未来前景.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 乳酸细菌 (LAB) 在食品保存,改善营养和感官质量以及延长保质期方面至关重要.
- LAB产生有机酸和抗微生物化合物 (例如,细菌素,过氧化),通过降低pH值和创造敌对环境来抑制病原体.
- LAB有效地殖民食物矩阵,竞争营养和空间,进一步抑制腐烂和致病微生物.
研究的目的:
- 审查LAB衍生的二次代谢物在食品保存中的应用.
- 详细介绍它们的生物合成,作用机制,抑制因素以及对食品安全和质量的影响.
- 讨论挑战,与其他技术的协同应用,以及LAB在食品行业的未来前景.
主要方法:
- 关于乳酸细菌 (LAB) 及其抗微生物代谢物的综合文献综述.
- 分析LAB生物合成途径,作用机制和影响抑制的因素.
- 评估涉及LAB代谢物,生物活性剂和加工技术的协同战略.
主要成果:
- 从LAB衍生出的二次代谢产物具有有效的抗菌活性,可以对抗食源性病原体和腐烂生物.
- 通过LAB的有机酸生产降低了pH值,破坏了微生物膜的稳定性,并提高了其他抗微生物药物的有效性.
- LAB表现出强大的殖民能力,有助于在食品环境中获得竞争优势.
结论:
- LAB及其代谢物代表了化学防腐剂的可持续替代品,与消费者对清洁标签产品的需求保持一致.
- 克服诸如菌株变异性和监管障碍等挑战是优化基于LAB的大规模食品保存的关键.
- 将LAB代谢物与新型加工技术相结合的协同方法对未来的食品安全和质量提升具有重大前景.
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