纳他霉素抑菌机制及在食品保鲜中的应用研究进展

Research Progress of Antimicrobial Mechanism of Natamycin and Its Application in Food Preservation

纳他霉素(Natamycin)是由土壤中的几种链霉菌发酵合成的一种天然生物防腐剂,具有良好的抑菌性,可以有效地抑制大部分霉菌、酵母菌以及真菌的生长。人体摄入纳他霉素后,可以排除其中的大部分,不会对自身产生毒害作用,另外,纳他霉素的分子靶标是麦角甾醇——真菌细胞膜的一种结构成分,故很难引起微生物的耐药性,因此被广泛地应用于食品保鲜领域。文章主要概述了纳他霉素的抑菌机制及近年来在食品领域中的应用,其中着重介绍了在食品包装中的应用及研究现状,指出了纳他霉素在食品应用中存在的不足和局限性,并对其进行了展望,以期为纳他霉素在食品活性包装领域中的应用提供参考。

Natamycin is a natural biological preservative synthesized by the fermentation of several soil Streptomyces.It has good antibacterial properties and can effectively inhibit the growth of most molds,yeasts and fungi.Most of them are excreted from the body and will not cause toxic effects on the human body.Its molecular target is ergosterol,which is a structural component of fungal cell membranes.It is improbable to cause microbial resistance.Therefore,it is widely used in the field of food preservation.In this article,natamycin’s antibacterial mechanism and its application in the food field in recent years were mainly summarized.It focuses on the application and research status of natamycin in food packaging.It points out the shortcomings of natamycin in the food applications and its limitations and prospects for to provide an application reference for applying natamycin in the field of food active packaging.