抗真菌性乳酸菌生物保护剂研究进展.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.5 抗真菌性乳酸菌生物保护剂的研究进展 白凤翎，励建荣 （渤海大学化学化工与食品安全学院，辽宁省食品安全重点实验室，“食品贮藏加工及质量安全控制工程技术研 究中心”辽宁省高校重大科技平台，辽宁锦州 121013） 摘要：霉菌和酵母不仅引起果蔬、谷类、乳制品和肉制品等食品及农产品腐败变质，造成巨大的经济损失，而且霉菌还产生有 害于人体健康的黄曲霉毒素、伏马菌素、单端孢霉烯、赭曲霉素 A 和棒曲霉素等真菌毒素，给食用者带来潜在的食品安全隐患。随 着消费者对鲜活和微加工食品的需求不断增加，化学防腐剂在食品中应用受到限制，食品生物保护剂研究及应用已成为热点。乳酸菌 通过生态位竞争、形成酸性环境和产生各种代谢产物对致病菌和腐败微生物具有较强的拮抗作用，作为一新型生物保护剂已广泛应用 于各种食品中。本文对食品中抗真菌性乳酸菌的筛选和应用、乳酸菌产生的抗真菌代谢产物以及发展趋势进行综述，为进一步探究乳 酸菌抗菌机理，研发高效食品生物保护剂提供借鉴与参考。 关键词：乳酸菌；抗真菌；生物保护剂；研究进展 文章篇号：1673-9078(2014)5-311-319 Advanced Research on Antifungal Lactic acid bacteria of Food Bio-protective Agent BAI Feng-ling, LI Jian-rong (College of Chemistry, Chemical Engineering and Food Safety, Bohai University. Food Safety Key Lab of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, Jinzhou 121013, China) Abstract: Yeasts and moulds can cause serious spoilage of all kinds of foods and agricultural products, including fruits, vegetables, cereal, dairy products and meat and lead to sizable economic losses. Moulds also produce health-damaging mycotoxins such as aflatoxins, trichothecenes, fumonisins, ochratoxin A and patulins, and possibly bring great hidden danger to food security. Consumer demands for minimally processed foods and reduced use of chemical preservatives have stimulated to research on antifungal bio-protective agents. Lactic acid bacteria (LAB) has been widely applied as bio-protective agents in all kinds of foods, because of their eff