产细菌素乳酸菌在食品中的应用

Application of bacteriocin produced by Lactobacillus in food

中文关键词:  乳酸菌  细菌素  天然抑菌剂

英文关键词:Lactobacillus  bacteriocin  natural bacteriostatic agent

中文摘要:

      食品在加工贮藏过程中容易被有害微生物侵染, 从而导致其腐败变质。现常用的物理化学防腐保鲜方法虽然可以延长产品的货架期但却存在一定的安全隐患, 而且目前消费者更倾向于选择绿色、天然的产品, 因此生物抑菌剂的开发显得尤为重要。乳酸菌及其代谢物通常被认为是安全的, 因此广泛应用于食品中。乳酸菌细菌素是由乳酸菌在生长代谢过程中通过核糖体合成的一类具有抗菌活性的多肽或蛋白质, 对一些有害微生物的生长繁殖有明显抑制作用。本文主要介绍了乳酸菌细菌素的分类、抑菌机制、细菌素与其他食品保鲜技术的结合及乳酸菌作为天然抑菌剂在乳及乳制品、肉及肉制品、水产品、果蔬类产品及蛋制品中的应用, 以期为产抑菌素乳酸菌的综合利用与进一步的研究提供一定的理论依据。

英文摘要:

      Food is easily infected by harmful microorganisms during processing and storage, resulting in spoilage. Although the commonly used physical and chemical preservative and fresh-keeping methods can prolong the shelf life of products, they have certain potential safety hazards, and consumers are more inclined to choose green and natural products, so the development of biological bacteriostatic agents is particularly important. Lactobacillus and their metabolites are generally considered safe and are therefore widely used in food. Lactobacillus bacteriocin is a class of polypeptides or proteins with antibacterial activity synthesized by Lactobacillus through ribosomes in the process of growth and metabolism, and has a significant inhibitory effect on the growth and reproduction of some harmful microorganisms. This paper mainly introduced the classification of Lactobacillus bacteriocin, the antibacterial mechanism, the combination of bacteriocin and other food preservation technologies, and the use of Lactobacillus as a natural antibacterial agent in milk and dairy products, meat and meat products, aquatic products, fruit and vegetable products and egg products, in order to provide a certain theoretical basis for the comprehensive utilization and further research of bacteriostatin-producing Lactobacillus.