乳酸菌拮抗食源性致病菌的研究及应用进展

食品在生产加工、物流运输和贮存消费过程中均可能出现被食源性致病菌污染的风险，造成安全隐患，目前通过热加工、辐照、电解水和等离子体等方法来控制食品中食源性致病菌，但在食品感官、规模化应用和安全生产等方面存在部分缺点。乳酸菌因其丰富的生物活性常作为生物发酵剂和保鲜剂广泛应用于食品中，并且可在食品中拮抗致病菌。本文主要从竞争作用、干扰细菌毒力信号系统和产生抑菌代谢产物等方面阐释乳酸菌的抗菌机制，同时综述乳酸菌在乳制品、肉制品和果蔬产品中拮抗食源性致病菌的最新应用进展，为食品中致病菌的控制和乳酸菌制剂的开发提供新思路。

Research and Application of Lactic Acid Bacteria against Foodborne Pathogens:A Review

Foods may be contaminated by foodborne pathogens during production, processing, transportation, storage, and consumption, resulting in hidden safety hazards. Currently, many sterilization methods are available to control foodborne pathogens including thermal processing, irradiation, electrolyzed water and plasma. But they have some disadvantages in terms of food sensory quality, large-scale application, and safe production. Lactic acid bacteria are widely used as starter cultures and preservatives in foods because of their versatile biolgical activity, and they also can antagonize foodborne pathogens in foods. In this article, the antibacterial mechanism of lactic acid bacteria is expounded from the perspectives of competitive effect, interference with the bacterial virulence signal system and antibacterial metabolites, and the latest application of lactic acid bacteria against foodborne pathogens in dairy products, meat products, and fruit and vegetable products is reviewed. We hope that this review could provide a new idea for the control of foodborne pathogens and the development of lactic acid bacteria preparations.