摘要
微生物源食品防腐剂因其天然、绿色、安全而受到关注,已成为替代化学防腐剂的重要发展方向。本文从分类、产生菌属、抑菌物质、作用机制及其应用等方面系统地综述了微生物源食品防腐剂的研究进展,从产生菌属的基本特征及抑菌物质展示了微生物源食品防腐剂的重要生产菌种;阐述了其有机酸类和多肽类主要防腐剂的抑菌作用机制;归纳了单独应用、复配应用、复合涂膜应用及纳米材料复合应用等主要应用方式的特点及研究现状;总结了微生物源食品防腐剂的优势、存在问题以及发展方向,为新型微生物源食品防腐剂的开发与应用提供了理论参考。
Microbial-derived food preservatives have attracted attention for their natural,green,and safe properties,and become an important development direction to replace chemical preservatives.In this paper,the classification,producing genera,antibacterial compounds,antibacterial mechanisms,and application of microbial-derived food preservatives were systematically reviewed.The basic characteristics and antimicrobial metabolites of the producing genera were demonstrated,highlighting the key microbial species utilized in the production of preservatives.The antibacterial mechanisms of key antimicrobial compounds,such as organic acids and peptides,were elaborated.Furthermore,the characteristics and research status of major application approaches,including individual application,combined application,composite coating application,and nano material composite application,were summarized.Based on the current advantages,existing challenges,and future directions of microbial-derived food preservatives,we hope this review can provide a theoretical reference for the development and application of novel preservatives in this field.
作者
周垒
刘啟能
李铃铃
兰箐松
唐建立
蒋雪薇
ZHOU Lei;LIU Qineng;LI Lingling;LAN Qingsong;TANG Jianli;JIANG Xuewei(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha 410114;Institute of Food and Fermentation Engineering,Changsha University of Science and Technology,Changsha 410114)
出处
《中国食品学报》
2025年第12期408-422,共15页
Journal of Chinese Institute of Food Science and Technology
基金
湖南省重点研发计划项目(2023NK2035)
湖南省大学生创新训练计划项目(S202210536119)
湖南省自然科学基金青年基金项目(2024JJ6022)。
关键词
微生物源食品防腐剂
抑菌物质
抑菌机制
食品防腐
microbial-derived food preservatives
antibacterial compounds
antibacterial mechanism
food preservation
