酵母菌及其衍生物抗菌功能研究进展

Progress on the Antimicrobial Function of Yeast and Its Derivatives

致腐和致病的微生物污染食品基质后,会严重影响食品质量并威胁食品安全。利用理化抗菌技术可有效抑制食品中有害微生物的生长繁殖,但可能对食品品质造成不可逆的负面影响。某些酵母菌可以通过拮抗作用或者搭载抗菌药物的方式实现对有害微生物的有效防控。本文从以上两个方面系统且全面地归纳了酵母菌及其衍生物的抗菌效果及机制的研究进展。在拮抗作用方面,总结讨论了拮抗酵母菌的种类、来源、与其他抗菌技术的联合抗菌效果及其拮抗作用的主要机制;在搭载抗菌药物方面,分析了酵母菌作为天然药物载体与多种化学抗菌剂组合的优势及局限性。本文旨在为以酵母菌为基础的新型抗菌剂的开发提供参考,以期更好地提高食品质量并保障食品微生物安全。

Contamination of spoilage and pathogenic microorganisms in food substrates can negatively influence food quality and threaten food safety.The application of physicochemical antimicrobial strategies can effectively inhibit the growth and reproduction of harmful microorganisms,but may also cause irreversible negative effects on food quality.Some antagonistic yeasts alone or combined with antimicrobial agents can effectively control harmful microorganisms.This review systematically and comprehensively summarizes the existing literature on the antimicrobial effects and mechanisms of yeasts and their derivatives from the above two aspects.The sources,species and mechanism of action of antagonistic yeasts as well as their antimicrobial effects when combined with other antimicrobial technologies are discussed.Additionally,the advantages and limitations of yeast as a natural drug carrier combined with various chemical antimicrobial agents are analyzed.This review aims to provide a scientific reference for developing new yeast-based antimicrobial agents,which will be helpful in improving food quality and ensuring food microbial safety.