益生菌对食品安全危害因子的拮抗与减除
The Alleviation and Antagonistic Effects of Probiotics Against Food Safety Risk Factors
陈卫 1翟齐啸2
作者信息
- 1. 江南大学食品学院 江苏无锡214122;食品科学与技术国家重点实验室 江苏无锡214122
- 2. 江南大学食品学院 江苏无锡214122
- 折叠
摘要
食品安全是全球公共卫生领域的战略性问题.目前国内外已有相当数量的研究表明益生菌具有拮抗和减除食品安全危害因子的潜力.本文对益生菌在拮抗食源性致病菌,减除微生物毒素,缓解重金属毒性等方面的研究情况进行总结,以期为益生菌在食品安全问题上的应用提供一定的参考.
Abstract
Food safety has been regarded as a global strategic issue.Considerable number of studies have shown that probiotics have the potential against food safety risk factors,and these strains may be advantageous for the food safety protection.This review discussed the antagonistic effects against foodborne pathogen,detoxification of microbial toxin and alleviation of heavy metal toxicity of probiotics.
关键词
食品安全/益生菌/食源性致病菌/微生物毒素/重金属Key words
food safety/probiotics/foodborne pathogen/microbial toxin/heavy metal引用本文复制引用
出版年
2014
NETL
NSTL
维普
万方数据