乳酸菌对果蔬产品的抑菌机理及应用
Antimicrobial Mechanism and Application of Lactic Acid Bacteria on Fruit and Vegetable Products
王璐 1蒋沙沙 1李德海 1孙常雁 2李书欣1
作者信息
- 1. 东北林业大学生命科学学院 哈尔滨 150040
- 2. 哈尔滨理工大学材料科学与化学工程学院 哈尔滨 150080
- 折叠
摘要
随着人们对健康饮食的日益重视,果蔬产品作为重要的营养来源备受关注.然而,果蔬的保藏一直是个难题,传统的果蔬保鲜剂往往依赖于化学物质,其在提高保鲜效果的同时却也带来了潜在的风险和不良影响,因此在果蔬生产和分销链中开发绿色有效的抗菌剂成为研究热点.近年来,利用乳酸菌来延缓果蔬腐败进程已引起研究人员的极大兴趣.乳酸菌可以减缓果蔬腐败,且没有重大不良反应,其作为果蔬防腐剂的应用潜力巨大.然而,乳酸菌的抑菌机理不明确,而且获得监管机构批准并可广泛用于商业用途的乳酸菌或其代谢产物数量仍然很少,导致其在果蔬保鲜贮藏中的应用还不够广泛.本文综述乳酸菌的抑菌机理、应用现状以及在抑制腐败菌方面的优势和局限性,总结近年有关乳酸菌作为果蔬产品抑菌剂的研究进展,并对乳酸菌的发展进行展望,为乳酸菌在果蔬保鲜中的应用提供理论依据.
Abstract
As people pay more and more attention to healthy diet,fruit and vegetable products have attracted much at-tention as an important source of nutrition.However,the preservation of fruits and vegetables has always been a difficult problem.Traditional fruit and vegetable preservatives often rely on chemical substances,which not only improve the preservation effect,but also bring potential risks and adverse effects.Therefore,the development of green and effective antibacterial agents in the production and distribution chain of fruits and vegetables has become a research hotspot.In recent years,the use of lactic acid bacteria to slow down fruit and vegetable spoilage has attracted a great deal of inter-est.They can slow down fruit and vegetable spoilage without significant adverse effects,so the potential of lactic acid bacteria as preservatives in fruits and vegetables is enormous.However,the inhibition mechanism of lactic acid bacteria is not well studied,and the number of lactic acid bacteria or their metabolites approved by regulatory agencies and widely available for commercial use is still small,leading to their imperfect application in fruit and vegetable preservation and storage.This paper reviewed the mechanism of lactic acid bacteria inhibition,the current status of application,and the potential advantages and limitations in the inhibition of spoilage bacteria.The research progress of lactic acid bacteria as bacterial inhibitors in fruit and vegetable products in recent years was summarized,and the development direction of lactic acid bacteria was prospected in order to provide theoretical basis for the application of lactic acid bacteria in fruit and vegetable preservation.
关键词
果蔬/乳酸菌/乳酸菌代谢产物/抑菌Key words
fruits and vegetables/lactic acid bacteria/lactic acid bacteria metabolites/antibacterial引用本文复制引用
基金项目
黑龙江省自然科学基金项目(LH2022C007)
黑龙江省自然科学基金项目(C2015062)
黑龙江省高等教育教学改革项目(SJGY20210021)
黑龙江省"百千万"工程科技重大专项(2020ZX07B01-3)
出版年
2024
NETL
NSTL
万方数据