植物精油对干酪抑菌作用的研究进展

Research Progress on the Antibacterial Effect of Plant Essential Oils on Cheese

植物精油是可挥发的天然植物源性物质,通过不同作用机制表现出较好的抗菌和抗氧化活性,是潜在的天然抗菌剂,受到越来越多食品行业人员的关注。现如今,消费者对尽可能使用不含防腐剂或天然防腐剂的食品需求不断增加,迫使食品行业在产品生产中使用微生物等来源的防腐剂进行抑菌。因此,生产不含或含有少量合成防腐剂的安全食品是食品行业最重要的挑战之一。文章综述了植物精油作为天然抗菌剂在干酪生产中的潜在应用,及对干酪抗菌机理和抗氧化机制的研究,以减少常见的腐败菌、霉菌、酵母菌和致病菌。

Plant essential oil is a volatile natural plant derived substance. It shows good antibacterial and antioxidant activities through different action mechanisms. It is a potential natural antibacterial agent, which has attracted the attention of more and more people in the food industry. Nowadays, the increasing demand of consumers for foods that do not contain preservatives or natural preservatives as much as possible has forced the food industry to use preservatives from microorganisms and other sources for bacteriostasis in product production. Therefore, the production of safe food without or containing a small amount of synthetic preservatives is one of the most important challenges in the food industry. This paper reviews the potential application of plant essential oil as a natural antibacterial agent in cheese production, and the research on the antibacterial mechanism and antioxidant mechanism of cheese, so as to reduce the common spoilage and pathogenic bacteria, mold and yeast.