Combined antimicrobial effect of bacteriocins with other hurdles of physicochemic and microbiome to prolong shelf life of food: A review
Combined antimicrobial effect of bacteriocins with other hurdles of physicochemic and microbiome to prolong shelf life of food: A review
复制标题
细菌素的抗菌作用与物理化学和微生物组的其他障碍相结合，可延长食品的保质期：综述
DOI：
10.1016/j.scitotenv.2022.154058
复制
发表时间：
2022-03-02
影响因子：
9.8
通讯作者：
Mehmood, Arshad
中科院分区：
文献类型：
--
作者：
Liu, Guorong;Nie, Rong;Mehmood, Arshad
细菌素是核糖体合成的抑制食品腐败菌的多肽，作为一种食品生物防腐剂被广泛应用。近年来，细菌素在治疗和食品工业中的作用在许多学科中受到越来越多的关注。尽管细菌素作为替代疗法优于现有策略，但细菌素的应用存在缺点，例如分离和纯化成本高、活性谱窄、稳定性和溶解性低以及易于酶降解。以前的研究已经研究了细菌素与其他障碍物（包括物理，化学和微生物）结合使用时的协同或累加效应。这些组合处理减少了化学添加剂的不良影响，延长了食品的保质期，同时保证了食品质量。本文综述了细菌素在食品防腐中的优缺点。详细综述了不同栅栏和细菌素在食品保鲜中的协同作用及其机理。细菌素和其他障碍物的组合为保持食品质量和食品安全提供了潜在的方法。
Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics and food industries has received increasing attention across a number of disciplines in recent years. Despite their advantages as alternative therapeutics over existing strategies, the application of bacteriocins suffers from shortcomings such as the high isolation and purification cost, narrow spectrum of activity, low stability and solubility and easy enzymatic degradation. Previous studies have studied the synergistic or additive effects of bacteriocins when used in combination with other hurdles including physics, chemicals, and microbes. These combined treatments reduce the adverse effects of chemical additives, extending the shelf life of food products while guaranteeing food quality. This review highlights the advantages and disadvantages of bacteriocins in food preservation. It then reviews the combined effect and mechanism of different hurdles and bacteriocins in enhancing food preservation in detail. The combination of bacterioncins and other hurdles provide potential approaches for maintaining food quality and food safety.