徐畅,于基成,刘秋.微生物源食品保鲜剂的研究进展[J].包装工程,2021,42(13):9-20.
XU Chang,YU Ji-cheng,LIU Qiu.Research Progress on Microbial Source Food Preservatives[J].Packaging Engineering,2021,42(13):9-20. |
| 微生物源食品保鲜剂的研究进展 |
| Research Progress on Microbial Source Food Preservatives |
| 投稿时间：2021-03-27 |
| DOI：10.19554/j.cnki.1001-3563.2021.13.002 |
| 中文关键词: 微生物源 保鲜剂 活性代谢产物 食品保鲜 |
| 英文关键词: microbial source preservative active metabolite food preservation |
| 基金项目:国家自然科学基金(31770006);大连民族大学学科团队项目(2021) |
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| 中文摘要: |
| 目的 介绍近5年微生物源食品保鲜剂的研究进展，为研究高效、无毒、天然的食品保鲜剂提供理论和方法依据。方法 综述常见的微生物源食品保鲜剂，包括细菌源保鲜剂、真菌源保鲜剂和微生物代谢产物保鲜剂(乳酸链球菌素、ε-聚赖氨酸、溶菌酶和纳他霉素)。简要说明其抑菌机理和存在的问题。结果 微生物源保鲜剂可以通过竞争营养，诱导系统抗性和产生活性代谢产物等方式抑制多种致病菌的生长繁殖，降低果蔬病害的发生率，保持食品良好的感官品质和理化特性，有效延长食品货架期。结论 微生物源保鲜剂为食品保鲜贮藏提供了新途径。其抑菌机理和潜在毒性需进一步明确，如何提高微生物源保鲜剂抗不良环境的稳定性还有待进一步研究。 |
| 英文摘要: |
| The paper aims to introduce the advances of microbial source food preservatives in recent five years and to provide theoretical foundation and novel methods for the development of efficient, non-toxic and natural food preservatives. Several microbial food preservatives including bacterial preservative, fungal preservative and microbial active metabolites (Nisin, ε-polylysine, lysozyme and natamycin) were summarized, and their antibacterial mechanism and existing problems were briefly introduced. Microbial source food preservatives generally could generally inhibit the growth of pathogenic bacteria, reduce the incidence of fruit and vegetable diseases, maintain good sensory quality and physical-chemical characteristics by nutrition competition, inducing system resistance and producing active metabolites etc., thereby extending food shelf-life. Microbial preservatives provided a novel pathway for food preservation and storage. But the antibacterial mechanism and potential toxicity should be further clarified, and the studies to improve the stability of microbial preservatives against adverse environment are needed. |
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