乳酸菌拮抗食源性致病菌研究进展

食品中致病菌是引起人类食源性疾病等食品安全问题主要因素之一。乳酸菌通过生态位竞争、形成酸性环境和产生各种代谢产物对食品中致病菌具有较强的拮抗作用。本文对乳酸菌生物保护剂的拮抗机制、作用的特点和优势,乳酸菌对各类食源性致病菌的拮抗作用研究以及在乳制品、肉制品、海产品和果蔬制品中的应用进行综述,为充分挖掘乳酸菌资源,利用乳酸菌生物保护剂控制食品中致病菌提供借鉴与参考。 

Research progress in antagonistic action of lactic acid bacteria against foodborne pathogen

Foodborne pathogen is one of the major factors which cause food safety issues like human foodborne diseases. Lactic acid bacteria (LAB) has an effective antagonistic action against pathogenic bacteria in food by ecological niche competition in which forms an acidic environment and produces various antimicrobial endproducts. This article summarized the antibacterial mechanism, characteristics and advantages of bio-protective agent and research into the antagonism of various foodborne pathogens using LAB and the application of LAB in dairy products, meat products, marine products and fruit and vegetable products, which could fully develop new LAB resource and provide an reference to use the LAB bio-protective agent to control the pathogenic bacteria in food.