Bacteriocin-based strategies for food biopreservation
Bacteriocin-based strategies for food biopreservation
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DOI：
10.1016/j.ijfoodmicro.2007.06.001
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发表时间：
2007-11-30
影响因子：
5.4
通讯作者：
Ben Omar, Nabil
中科院分区：
文献类型：
--
作者：
Galvez, Antonio;Abriouel, Hikmate;Ben Omar, Nabil
细菌素是核糖体合成的具有抗菌活性的肽或蛋白质，由不同的细菌群产生。许多乳酸菌（LAB）产生具有相当广谱抑制作用的细菌素。数种乳酸菌细菌素在食品防腐方面具有潜在的应用，在食品工业中使用细菌素有助于减少化学防腐剂的添加以及热处理的强度，从而使食品更自然地保存，并具有更丰富的感官和营养特性。这可以是满足消费者对安全、新鲜口味、即食、最小加工食品的日益增长的需求的替代方案，也可以开发“新型”食品（例如酸性较低或含盐量较低）。除了乳链菌肽和片球菌素PA-1/AcH的可获得的商业制剂之外，其他细菌素（例如乳酸菌素3147、肠菌素AS-48或变异菌素）也提供了有希望的前景。广谱细菌素具有潜在的更广泛用途，而窄谱细菌素可以更特异地用于选择性抑制食品中的某些高风险细菌，如单核细胞增生李斯特菌，而不会影响无害的微生物群。细菌素可以以浓缩制剂的形式加入食物中，作为食物防腐剂、保质期延长剂、添加剂或配料，也可以通过细菌素发酵剂、辅助剂或保护性培养物原位产生。固定化细菌素也可用于开发生物活性食品包装。近年来，细菌素作为栅栏技术的一部分得到了极大的关注。当与其他抗微生物剂（包括化学防腐剂、天然酚类化合物以及其他抗微生物蛋白质）组合使用时，几种细菌素显示出累加或协同效应。这一点，以及不同细菌素的组合使用也可能是一个有吸引力的方法，以避免耐药菌株的发展。细菌素和物理处理（如高压处理或脉冲电场）的组合也为更有效地保存食品提供了良好的机会，为细菌内生孢子等更具可降解性的形式提供了额外的屏障。细菌素的有效性通常取决于环境因素，如pH值，温度，食物成分和结构，以及食物微生物群。食品必须被视为复杂的生态系统，其中微生物的相互作用可能对微生物平衡和有益或有害细菌的增殖产生重大影响。分子微生物生态学的最新发展有助于更好地了解细菌素在食品生态系统中的全球影响，对细菌基因组的研究可能揭示细菌素的新来源。(c)2007 Elsevier B. V.保留所有权利。
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins. (c) 2007 Elsevier B.V. All rights reserved.