Ponzio Andrea, Rebecchi Annalisa, Zivoli Rosanna, Morelli Lorenzo
Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.
Soremartec Italia S.r.l. (Ferrero Group), P.le P. Ferrero 1, 12051 Alba, Italy.
Foods. 2024 Feb 29;13(5):752. doi: 10.3390/foods13050752.
The primary goal of this scoping review is to collect, analyze, and critically describe information regarding the role of the main compounds (reuterin, phenyllactic acid, and exopolysaccharides) produced by LAB that possess antifungal properties and provide some suggestions for further research. The use of lactic acid bacteria (LAB) to mitigate spoilage and extend the shelf life of foodstuffs has a long history. Recently, there has been a growing interest in the unique properties of these additions to the foodstuffs in which they are applied. In recent studies regarding biopreservation, significant attention has been given to the role of these microorganisms and their metabolites. This fascinating recent discipline aims not only to replace traditional preservation systems, but also to improve the overall quality of the final product. The biologically active by-products produced by lactic acid bacteria are synthesized under certain conditions (time, temperature, aerobiosis, acidity, water activity, etc.), which can be enacted through one of the oldest approaches to food processing: fermentation (commonly used in the dairy and bakery sectors). This study also delves into the biosynthetic pathways through which they are synthesized, with a particular emphasis on what is known about the mechanisms of action against molds in relation to the type of food.
本综述的主要目标是收集、分析并批判性地描述有关具有抗真菌特性的乳酸菌产生的主要化合物（罗伊氏菌素、苯乳酸和胞外多糖）的作用的信息，并为进一步研究提供一些建议。使用乳酸菌来减轻食品变质并延长其保质期有着悠久的历史。最近，人们对这些添加到其所应用食品中的独特特性越来越感兴趣。在最近关于生物保鲜的研究中，这些微生物及其代谢产物受到了极大关注。这一引人入胜的新学科不仅旨在取代传统的保鲜系统，还致力于提高最终产品的整体质量。乳酸菌产生的生物活性副产物是在特定条件（时间、温度、需氧性、酸度、水分活度等）下合成的，这些条件可以通过食品加工中最古老的方法之一——发酵（常用于乳制品和烘焙行业）来实现。本研究还深入探讨了它们的合成生物途径，特别强调了已知的针对不同类型食品中霉菌的作用机制。
