摘要
食品安全是近年来公众关注的焦点,常规的食品防腐剂由于其可能的致癌致畸副作用,促使人们寻找可替代的天然安全防腐剂。乳酸菌具有充当天然防腐剂的潜质和优势,其抗真菌研究是当前研究的热点。人们经过研究发现乳酸菌可以产生有机酸、肽类及脂肪酸等抗真菌类物质。本文就当前抗真菌乳酸菌研究进行综述,对不同抗真菌物质进行详细阐述,并对后续研究进行展望。
Food safety has become a public focus in recent years.Some natural and safe preservatives were looked for to replace the conventional food preservatives which may have teratogenic and cancerigenic side effects.Lactic acid bacteria were considered as natural biopreservatives.The antifungal lactic acid bacteria have attracted a great deal of attention in recent years.It is found that lactic acid bacteria could produce a few antifungal substances such as organic acids, peptides and fatty acids etc.ln this paper,antifungal lactic acid bacteria were reviewed and the fungal inhibitory metabolites of lactic acid bacteria were discussed detailedly.And the future research was prospected.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期425-428,共4页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(30901048)
哈尔滨工业大学科研创新基金资助(HIT.NSRIF.2008.19)
关键词
乳酸菌
抗真菌活性
食品保藏
有机酸
肽类
lactic acid bacteria
antifungal activity
food preservation
organic acids
peptides
