食(药)用真菌的抑菌效果及其在食品防腐和保鲜中应用的研究进展

Antibacterial Effect of Edible(Medicinal)Fungi and Its Research Progress in Food Anticorrosion and Preservation

利用微生物源进行生物技术的食品防腐和保鲜研究逐渐成为热门,其中食(药)用真菌产生的抑菌效果凸显了其在食品防腐和保鲜等方面蕴含的应用潜力。与物理和化学的方法相比,利用食(药)用真菌抑菌活性物质的生物防腐和保鲜方法具有使用安全、成本低、效果理想、节能环保等特点。本文论述了近年来食(药)用真菌对食品中常见致腐微生物的抑菌效果及在食品防腐和保鲜应用中的研究进展,主要包括食(药)用真菌发酵液或菌体(提取物)分别对食品中常见的细菌和真菌种类的抑菌效果,以及其在食品防腐和保鲜中的应用实例、存在的问题和发展前景。食(药)用真菌产生的抑菌活性物质具有较广的抑菌谱和一定的选择性,其应用于食品防腐与保鲜,既生态环保,又绿色安全,符合社会经济发展需求。

The research on anticorrosion and preservation of biotechnology using microbial sources has gradually become a hot topic.The antibacterial effect of edible(medicinal)fungi highlights its application potential in food anticorrosion and preservation.Compared with the physical and chemical methods,the biological preservative and preservation method using fungi active substances for food has the characteristics of safety,low cost,ideal effect,energy saving and environmental protection.In this paper,the bacteriostatic effects of edible(medicinal)fungi on common rotting microorganisms in food and the research progress in food preservative and preservation applications in recent years are reviewed,including the bacteriostatic effects of edible(medicinal)fungi fermentation broth or mycelium(extract)on bacteria and fungi in food respectively,and its application examples,existing problems and development prospects in food preservation.The antibacterial active substances produced by edible(medicinal)fungi have broad antibacterial spectrum and certain selectivity,which are applied to food preservation and anticorrosion.It not only protects the ecological environment,but also ensures the green security and meets the needs of social and economic development.