微生物食品防腐剂的研究与应用现状

The research status of microbial preservatives

近年来出现的多起因化学合成防腐剂不规范添加所引起的食品安全事件,引起了国内外学者的广泛重视。对于某些常见食品添加剂引起的中毒,致病,致癌的可能性的不明确,也令人担忧。因此迫切需要一种真正天然并且安全的食品添加剂。微生物防腐剂是利用生物工程技术分离、提取的具有抑菌防腐作用的微生物及其代谢产物,是一种安全无毒,天然高效的食品防腐剂。微生物防腐剂的研究与应用已成为了中外各国科学家投入大量精力的新兴研究课题。笔者对天然防腐剂中的微生物防腐剂的抑菌广谱、防腐机理、研究和应用进行了综述,如乳酸链球菌、纳他霉素、ε-聚赖氨酸、溶菌酶、红茶菌、红曲和纳豆菌等,以期为其他研究人员提供一定的参考,同时对各种微生物防腐剂今后的研究和发展方向提出了建议。

In recent years, a series of food safety incidents caused by synthetic chemical preservatives usage not follow- ing the regulations has been risen an extensive attention of scholars at home and abroad. In addition, the uncertainty of the toxicity, poisoning and cancer disese trigger by some common food additives are also concerned. There is an urgent need for natural and safe food additives. Microbial preservation are extracted and purified from microbes by biological engineering technology It is an antimicrobial and antiseptic action of microorganisms and their metabolic products. It is a safe, non - toxic, natural and efficient food preservatives. The research and application of microbial preservatives has become an emerging research topic which Chinese and foreign scientists have devoted much energy into it. This paper reviews the microbial preservatives＇ s antimicrobial broad - spectrum, anti - corrosion mechanism, research and appli- cations, such as Nisin, natamycin, ε - polylysine, lysozyme, kombucha, monascus and Bacillus natto etc. This pa- per is intended to provide some reference for other researchers and offer proposals on microbial preservatives future re- search and development direction.