Bacteriocins as interventions for food safety

消费者对新鲜、加工最少的方便食品的需求导致冷藏即食食品的供应大幅增加。目前，冷藏是污染这些产品的食源性病原体生长的唯一障碍。乳酸菌(LAB)产生抗菌肽，称为细菌素，它能抑制一些病原菌的生长。有必要进一步开发检测这些化合物的灵敏分析技术。我们开发了一种使用基质辅助激光解吸/电离飞行时间质谱仪检测细菌素的灵敏方法，并将该方法用于确定Nisin的命运，Nisin是一种被批准用于食品的细菌素。然而，我们一直未能在食物中检测到其他细菌素的产生。需要进一步的研究来提高检测食品中产生的细菌素的分析技术的敏感性和特异性。

Consumer demand for fresh, minimally processed, convenient food products has resulted in a tremendous increase in the availability of refrigerated, ready-to-eat foods. Currently, refrigeration is the only hurdle to the growth of foodborne pathogens that can contaminate these products. Lactic acid bacteria (LAB) produce antibacterial peptides, known as bacteriocins, which inhibit the growth of some pathogenic bacteria. There is need for further development of sensitive analytical techniques for detection of these compounds. We developed a sensitive method for detection of bacteriocins using a matrix-assisted laser desorption/ionization time-of-flight mass spectrometer and this method was used to determine the fate of nisin, a bacteriocin that is approved for use in foods. However, we have not been able to detect the production of other bacteriocins in foods. Further research is required to improve the sensitivity and specificity of analytical techniques for detection of bacteriocins produced in foods.