乳酸菌抗真菌生物防腐剂作用机理和前景展望

食品在储藏过程中易受霉菌及其产生的毒素的污染,严重危害人类健康。许多研究发现有些乳酸菌能够通过产生的有机酸、短肽、过氧化氢、以及其自身的吸附能力等抑制霉菌生长,吸附真菌毒素,以降低食品中霉菌及其毒素的含量,延长食品货架期。对乳酸菌的代谢产物及其抗真菌活性的深入研究表明,乳酸菌作为生物防腐剂具有良好的应用前景,有望成为安全的食品添加剂。

Mechanisms of lactic acid bacteria as antifungal biopreservative and expectation of its prospects

Foods are subject to be contaminated by moulds and their mycotoxin during storage,which has serious health hazard.Many researches found that some lactic acid bacteria(LAB) can inhibit mould growth and absorb mycotoxin through producing organic acid,short peptide,hydrogen peroxide and the absorption abilities of itself,reduce the content of mould and mycotoxin in food and extend the shelf-life.The researches of metabolic product and antifungal activity of LAB indicated that LAB had very good application prospect and hopeful became a safety food additive.