从生产到应用:肉类,肉制品,其他食品基质和生物活性包装中的后生物质
Miłosz Trymers1, Patryk Wiśniewski1, Katarzyna Tkacz1
1Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
Foods (Basel, Switzerland)
|February 13, 2026
概括
后生物质,非活性的微生物产品,为清洁标签食品提供了更好的稳定性和安全性. 它们表现出对食源性病原体的抗微生物活性,有助于生物保存和保质期延长.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 越来越多的消费者对清洁标签食品的需求需要创新的微生物安全策略.
- 后生物质为活益生菌提供了一个有希望的替代品,解决了食品应用中的稳定性和安全性问题.
研究的目的:
- 审查食品矩阵和生物活性包装中的后生物质的应用,生产,成分和抗菌性质.
- 突出后生菌对益生菌的优势,以提高食品安全和质量.
- 确定挑战,并建议采取措施,以实现更广泛的工业采用.
主要方法:
- 关于肉类,其他食品和活性包装中的后生物质研究的综合文献综述.
- 分析后生物生产方法,成分分析和抗菌有效性.
- 评估工业实施,监管方面以及未来的研究需求.
主要成果:
- 后生物,通常来自乳酸细菌发酵和冷干燥,显示出显著的抗微生物活性对食品传播的病原体,如Listeria monocytogenes和沙门氏菌spp.
- 与活益生菌相比,它们在加工和储存过程中提供了更高的稳定性,简化了与食品安全系统的整合.
- 应用包括肉类和乳制品的生物保存,活性包装和食用涂层.
结论:
- 后生物质是有效的生物防腐剂,具有延长保质期和改善食品微生物安全的潜力.
- 由于监管不确定性和方法不一致,更广泛的工业采用受到阻碍.
- 统一的法规,标准化测试以及明确的生产和报告准则对于利用后生物潜力至关重要.
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