Snyder Abigail B, Biango-Daniels Megan N, Hodge Kathie T, Worobo Randy W
the Dept. of Extension, The Ohio State Univ., 1680 Madison Ave., Wooster, OH 44691, USA.
the Plant Pathology and Plant-Microbe Biology, School of Integrated Plant Science, Cornell Univ., Ithaca, NY 14850, USA.
Compr Rev Food Sci Food Saf. 2019 Jan;18(1):286-304. doi: 10.1111/1541-4337.12403. Epub 2018 Dec 2.
Fungal spoilage in processed foods remains a challenge for food manufacturers despite the increasing availability of diverse processing and formulation strategies used to control foodborne microorganisms. Physiological features of yeasts and molds contribute to their tolerance to thermal processing, acidity, desiccation, and oxygen and nutrient limitations. These features variably include growth form, cell wall structure, cytoplasmic composition, cell membrane-bound proteins, and secretion of secondary metabolites. Collectively, these mechanisms contribute to the ability of fungi to disperse, survive, and propagate in highly restrictive food environments. The diversity of fungal growth and survival mechanisms has resulted in organisms adapted to nearly all food environments; although, only a small subset of fungi are particularly suited for spoilage of a given product. The relationship between the individual physiology and metabolic capabilities of a yeast or mold and the product's specific physicochemical attributes and processing history determines spoilage potential. Explicit characterization of the fungal features responsible for this extremotolerance contributes to more targeted and effective control strategies.
尽管用于控制食源微生物的各种加工和配方策略越来越多，但加工食品中的真菌腐败仍然是食品制造商面临的一个挑战。酵母和霉菌的生理特征有助于它们耐受热加工、酸度、干燥以及氧气和营养限制。这些特征包括生长形式、细胞壁结构、细胞质组成、细胞膜结合蛋白以及次级代谢产物的分泌等多种方面。总体而言，这些机制有助于真菌在高度受限的食品环境中扩散、存活和繁殖。真菌生长和存活机制的多样性导致了几乎适应所有食品环境的生物体出现；不过，只有一小部分真菌特别适合特定产品的腐败。酵母或霉菌的个体生理和代谢能力与产品特定的物理化学属性及加工历史之间的关系决定了腐败潜力。对导致这种极端耐受性的真菌特征进行明确表征有助于制定更具针对性和有效性的控制策略。
