益生菌对食源性致病菌的作用研究
Effects of Probiotics on Foodforne Pathogens
徐芳婷 1黎绍基1
作者信息
摘要
食源性致病菌是导致食品安全问题的原因之一,对公众的健康和生命安全构成了严重威胁.而益生菌是有益于人体健康的活微生物,且对食源性致病菌的有一定的抑制作用.本文通过论述常见的益生菌种类及其特性,并深入探讨了益生菌对常见食源性致病菌的作用及相关机制,以期为保障食品安全,推动益生菌的开发和应用提供理论依据.
Abstract
Foodborne pathogens are one of the causes of food safety issues,posing a serious threat to public health and safety.Probiotics are beneficial living microorganisms for human health and have a certain inhibitory effect on foodborne pathogens.This article discusses the common types and characteristics of probiotics,and explores in depth the effects and related mechanisms of probiotics on common foodborne pathogens,in order to provide theoretical basis for ensuring food safety and promoting the development and application of probiotics.
关键词
益生菌/消化道/食源性致病菌/作用机制Key words
probiotics/digestive tract/foodborne pathogens/mechanism of action引用本文复制引用
基金项目
教育部产学合作协同育人项目(220602690230034)
出版年
2024
NETL
NSTL
万方数据