Application of Bacteriocins and Protective Cultures in Dairy Food Preservation.
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation.
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DOI：
10.3389/fmicb.2018.00594
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发表时间：
2018
影响因子：
5.2
通讯作者：
Ribeiro SC
中科院分区：
文献类型：
--
作者：
Silva CCG;Silva SPM;Ribeiro SC
在过去的几年里，消费者越来越意识到在食品中使用化学防腐剂对人类健康构成的风险。相比之下，乳制品行业对延长保质期和防止乳制品变质的需求日益增长，这就需要新的防腐剂和新的保鲜方法。细菌素是一种抗菌肽，可以被认为是安全的，因为它们很容易被哺乳动物胃肠道的蛋白水解酶降解。此外，大多数细菌素生产商属于乳酸菌(LAB)，这是一种自然存在于食品中的组，在乳制品工业中安全使用的历史悠久。由于细菌素不会对健康造成危害，因此细菌素无论是由细菌素产生菌提纯还是分泌，都是乳制品中使用化学防腐剂的很好的替代方案。细菌素可以以纯化/粗制的形式应用于乳制品中，也可以作为发酵过程的一部分或作为佐剂培养的细菌素生产实验室。细菌素和细菌素生产实验室的许多应用已被报道成功地控制了牛奶、酸奶和奶酪中的病原体。最近的趋势之一是将细菌素以纯化或半纯化的形式直接加入，或将细菌素产生的LAB加入生物活性薄膜和涂层中，直接应用于食品表面和包装上。本文综述了细菌素及细菌素生产实验室在减少乳制品微生物腐败、提高乳制品安全性方面的最新进展和应用。
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.