Antimicrobial activity of lactic acid bacteria in dairy products and gut: effect on pathogens.
Antimicrobial activity of lactic acid bacteria in dairy products and gut: effect on pathogens.
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DOI：
10.1155/2015/584183
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发表时间：
2015
影响因子：
--
通讯作者：
Medina M
中科院分区：
文献类型：
--
作者：
Arqués JL;Rodríguez E;Langa S;Landete JM;Medina M
食品工业寻找替代品，以满足消费者对安全食品的需求，这些食品的保质期长，能够保持营养和感官质量。应用产生抗菌化合物的保护性培养物可提供额外的加工参数，以提高安全性和确保食品质量，保持或增强其感官特征。此外，强有力的证据表明，某些益生菌菌株可以抵抗肠道病原体的感染。已经提出了几种机制来支持这一现象，包括益生菌分泌的抗微生物化合物、竞争排斥或刺激免疫系统。最近的研究越来越多地证明了抗菌化合物作为肠道病原体的保护机制的作用，因此某些菌株可以对食物和肠道产生影响。在这方面，不同菌株组合的效果尚不清楚。多菌种益生菌乳制品的开发具有良好的技术性能和比单个菌株所表现出的特性更好的特性，不仅能够作为食品中的保护性菌种，而且能够作为益生菌能够对感染起保护作用，已经引起了越来越多的关注。
The food industry seeks alternatives to satisfy consumer demands of safe foods with a long shelf-life able to maintain the nutritional and organoleptic quality. The application of antimicrobial compounds-producing protective cultures may provide an additional parameter of processing in order to improve the safety and ensure food quality, keeping or enhancing its sensorial characteristics. In addition, strong evidences suggest that certain probiotic strains can confer resistance against infection with enteric pathogens. Several mechanisms have been proposed to support this phenomenon, including antimicrobial compounds secreted by the probiotics, competitive exclusion, or stimulation of the immune system. Recent research has increasingly demonstrated the role of antimicrobial compounds as protective mechanism against intestinal pathogens and therefore certain strains could have an effect on both the food and the gut. In this aspect, the effects of the combination of different strains keep unknown. The development of multistrain probiotic dairy products with good technological properties and with improved characteristics to those shown by the individual strains, able to act not only as protective cultures in foods, but also as probiotics able to exert a protective action against infections, has gained increased interest.