Liu Guorong, Nie Rong, Liu Yangshuo, Mehmood Arshad
Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Sci Total Environ. 2022 Jun 15;825:154058. doi: 10.1016/j.scitotenv.2022.154058. Epub 2022 Feb 22.
Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics and food industries has received increasing attention across a number of disciplines in recent years. Despite their advantages as alternative therapeutics over existing strategies, the application of bacteriocins suffers from shortcomings such as the high isolation and purification cost, narrow spectrum of activity, low stability and solubility and easy enzymatic degradation. Previous studies have studied the synergistic or additive effects of bacteriocins when used in combination with other hurdles including physics, chemicals, and microbes. These combined treatments reduce the adverse effects of chemical additives, extending the shelf life of food products while guaranteeing food quality. This review highlights the advantages and disadvantages of bacteriocins in food preservation. It then reviews the combined effect and mechanism of different hurdles and bacteriocins in enhancing food preservation in detail. The combination of bacterioncins and other hurdles provide potential approaches for maintaining food quality and food safety.
细菌素是核糖体合成的用于抑制食品腐败细菌的肽，被广泛用作一种食品生物防腐剂。近年来，细菌素在治疗和食品工业中的作用在多个学科领域受到了越来越多的关注。尽管与现有策略相比，细菌素作为替代疗法具有优势，但细菌素的应用存在诸如分离纯化成本高、活性谱窄、稳定性和溶解性低以及易被酶降解等缺点。先前的研究已经探讨了细菌素与包括物理、化学和微生物在内的其他障碍联合使用时的协同或相加作用。这些联合处理减少了化学添加剂的不良影响，在保证食品质量的同时延长了食品的保质期。本综述强调了细菌素在食品保鲜中的优缺点。然后详细综述了不同障碍与细菌素在增强食品保鲜方面的联合作用及机制。细菌素与其他障碍的联合为维持食品质量和食品安全提供了潜在的方法。
