Bacteriocins for food safety

细菌素用于食品安全

• 批准号: RGPIN-2017-04378
• 负责人: McMullen, Lynn
• 金额: $ 2.84万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=631057
• 关键词: Bacteriocins; food; safety

Consumer demand for fresh, minimally processed, convenient food products has resulted in a tremendous increase in the availability of refrigerated, minimally processed, preservative-free food products. Refrigeration is the only hurdle to the growth and survival of foodborne pathogens in these foods, and outbreaks of foodborne illness have been documented. Lactic acid bacteria produce antibacterial peptides, known as bacteriocins, which inhibit the growth of organisms closely related to the producer strain. Many bacteriocins have been purified and characterized, and we have demonstrated the effectiveness of bacteriocins to control the growth of spoilage and pathogenic organisms, such as

消费者对新鲜、最低限度加工、方便食品的需求导致冷藏、最低限度加工、不含防腐剂的食品供应大幅增加。冷藏是这些食品中食源性病原体生长和存活的唯一障碍，食源性疾病的暴发已有记录。乳酸菌产生抗菌肽，称为细菌素，它抑制与生产者菌株密切相关的生物体的生长。许多细菌素已经被提纯和鉴定，我们已经证明了细菌素在控制腐败和病原体生长方面的有效性，例如