Liu Aiping, Xu Ruixia, Zhang Shun, Wang Yuting, Hu Bin, Ao Xiaolin, Li Qin, Li Jianlong, Hu Kaidi, Yang Yong, Liu Shuliang
College of Food Science, Sichuan Agricultural University, Ya'an, China.
Front Microbiol. 2022 Jun 16;13:924398. doi: 10.3389/fmicb.2022.924398. eCollection 2022.
Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.
烘焙食品营养丰富，但易受真菌污染，从而导致质量和安全性下降。化学防腐剂常被用于延长烘焙食品的保质期，但长期食用这些防腐剂可能会增加患慢性病的风险。消费者越来越青睐化学防腐剂含量较少的食品。乳酸菌作为一种新型生物防腐剂的应用，不仅能延长烘焙食品的保质期，还能改善烘焙食品的烘焙特性。本文综述了乳酸菌产生的抗真菌化合物的不同类型和作用机制、影响抗真菌化合物产生的因素，以及抗真菌乳酸菌对烘焙食品的影响，为抗真菌乳酸菌在烘焙食品中的未来应用提供参考。
