乳酸菌在食用农产品安全生产中的应用研究进展

食用农产品作为食品加工的源头,对食品的质量安全和品质起关键性的作用。作为食品安全的首要环节,食用农产品的安全生产问题已成为近年来各国学者研究的热点。随着对乳酸菌生物特性和安全性能研究的深入,利用乳酸菌减少生产中农药和化学肥料使用过程中带来的危害从而获得绿色食用农产品受到众多消费者的关注。当前,乳酸菌在保障食用农产品质量安全领域发挥了越来越大的作用。本文综述了国内外有关乳酸菌在食用农产品拮抗致病微生物和腐败微生物、重金属和农药残留的去除、真菌毒素降解及果树病虫害防控等领域的最新研究进展,旨在为促进乳酸菌在食用农产品中的应用发展和食用农产品加工质量控制提供新思路,同时提出了乳酸菌未来研究的方向和可能面临的挑战。

Research advances on application of lactic acid bacteria in safe production of edible agricultural products

As the source of food processing, edible agricultural products play a key role on food safety and quality. Therefore, as the primary part of food safety, the safe production of edible agricultural products has become a research hotspot in recent years. With the development of research on biological characteristics and safety of lactic acid bacteria, many consumers are increasingly concerned about the use of lactic acid bacteria to reduce the harm produced by pesticide and chemical fertilizer, which could obtain green edible agricultural products. Currently, Lactic acid bacteria play an increasingly important impact on ensuring the quality and safety of agricultural products. This paper makes a review on the latest research development of antagonistic action against pathogenic and spoilage microorganisms, heavy metals and pesticide residues removal, mycotoxin degradation and fruit pest prevention by lactic acid bacteria in edible agricultural product. The review is aimed to promote the application development of lactic acid bacteria in edible agricultural products and to provide new ideas for the quality control of edible agricultural products, and the direction of the further research of lactic acid bacteria and the possible challenges are also proposed.