Bacterial Physiology, Discovery, R&D, Chr. Hansen A/S, Bøge Allé 10-12, 2970 Hørsholm, Denmark.
Unité de Physiologie Fonctionnelle et Valorisation des Bio-Ressources (UR17ES27), Higher Institute of Biotechnology of Beja, University of Jendouba, PB 382, Habib Bourguiba Avenue, 9000 Beja, Tunisia.
Curr Opin Biotechnol. 2019 Apr;56:138-146. doi: 10.1016/j.copbio.2018.11.015. Epub 2018 Nov 30.
In modern societies, conscious consumers demand healthy, fresh and natural foods devoid of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to preserve food is one of the oldest and best characterized approach. Production of organic acids is the main feature LAB use to outcompete spoilage organisms, but several other mechanisms have been demonstrated. In this review, a critical overview of the mechanisms used by LAB to inhibit spoilage organisms will be presented. Discrepancies between the concentrations of compounds resulting from LAB activity and their inhibitory amounts are discussed. Technical limitations hindering discoveries in this field as well as future trends in the application of LAB solutions to food bioprotection will be covered, including antifungal peptides and competitive exclusion.
在现代社会中，有识之士的消费者要求食用健康、新鲜和天然的食物，这些食物不应添加化学防腐剂和稳定剂。使用乳酸菌 (LAB) 来保存食品是最古老和最具特色的方法之一。产生有机酸是 LAB 用来抑制腐败微生物的主要特征，但已经证明了其他几种机制。在这篇综述中，将对 LAB 抑制腐败微生物的机制进行批判性的概述。讨论了 LAB 活性产生的化合物浓度与其抑制数量之间的差异。还讨论了阻碍该领域发现的技术限制以及将 LAB 解决方案应用于食品生物保护的未来趋势，包括抗真菌肽和竞争性排斥。
