a Post Graduate Program in Food Technology (PPGTA) , Federal Technological University of Paraná (UTFPR) , Medianeira , Brazil.
b Post Graduate Program in Engineering and Science of Food , Department of Food Chemistry, Federal University of Rio Grande (FURG) , Rio Grande , Brazil.
Crit Rev Microbiol. 2018 Feb;44(1):112-123. doi: 10.1080/1040841X.2017.1329275. Epub 2017 May 24.
Consumption of milk and its derivatives is an important food habit in the diet of all age groups. However, there has been increasing concern about physical, biological (pathogenic or spoilage microorganisms) and chemical (metals, pesticides and mycotoxins) contaminants in milk and dairy products. Considering the high levels of consumption, it is important that milk and dairy products are free from toxic compounds. Microbial degradation as a strategy for chemical decontamination is an emerging biotechnological approach that is considered a safe and inexpensive practice. The decontaminant activity of probiotic microorganisms is associated with fermentation, antibiosis and the ability of the microbial cell wall to bind to the contaminant. Exploiting the potential of microorganisms for chemical decontamination will further leverage its application in the food industry.
饮用牛奶及其制品是所有年龄段人群饮食中的重要习惯。然而，人们越来越关注牛奶和乳制品中的物理、生物（病原体或腐败微生物）和化学（金属、农药和霉菌毒素）污染物。考虑到高消费水平，牛奶和乳制品中没有有毒化合物非常重要。微生物降解作为一种化学去污策略是一种新兴的生物技术方法，被认为是一种安全且廉价的做法。益生菌微生物的去污活性与发酵、抑菌作用以及微生物细胞壁与污染物结合的能力有关。开发微生物在化学去污方面的潜力将进一步推动其在食品工业中的应用。
