细菌素在食品贮藏保鲜中的应用

Application of bacteriocin in food storage and preservation

由微生物污染所引起的食品腐败变质问题是食品工业始终面临的巨大挑战之一。而传统的理化保鲜技术一方面会导致营养成分流失,另一方面对人体健康会造成潜在的威胁。人们一直在寻找一种安全、高效、天然的食品保鲜剂。现代生物技术的发展使得微生物保鲜剂逐渐进入人们的视野并不断地被开发、研究和应用。细菌素是由某些细菌分泌的一种具有抑菌活性的代谢产物。它无毒无抗性,能够在杀死微生物的同时最大程度地保留食品的鲜度和营养价值,可以替代化学防腐剂应用于食品保鲜,作为天然微生物源保鲜剂的一种,近些年受到了广泛关注。本文简要介绍了细菌素的分类、特点,概述了各种类型的细菌素在不同种类食品保鲜方面的应用和研究进展,总结了在保鲜领域中存在的问题和挑战,并对其未来发展趋势提出展望,为细菌素更好地应用于食品工业提供一定的理论依据。

Food spoilage caused by microbial contamination is one of the great challenges in food. Traditional physical and chemical preservation techniques will not only lead to the loss of nutrients, but also pose potential threats to human health. People have been looking for a safe, efficient and natural food preservative. The development of modern biotechnology makes microbial preservatives gradually enter people’s field of vision and have been continuously developing, researching, and applying. Bacteriocin is a metabolite with antibacterial activity secreted by some certain bacteria. It is non-toxic and non-resistant, and can replace chemical preservatives to be used in food preservation. In recent years, it has received extensive attention from more and more researchers. This article briefly introduced the classification, action mechanism and characteristics of bacteriocins, outlined the application and research progress of various types of bacteriocins in the preservation of different types of food, summarized the problems and challenges in the field of preservation, and proposed its development trends in future. It provides a certain theoretical basis for the better application of bacteriocin in the food industry.