Khani Nader, Shakeri Amir Hessam, Moosavy Mir-Hassan, Soleymani Fard Matin, Abedi Soleimani Roya, Khorrami Ramin, Hosseinzadeh Negin, Homayouni-Rad Aziz
Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
Probiotics Antimicrob Proteins. 2025 May 6. doi: 10.1007/s12602-025-10559-6.
The preservation of cheese has emerged as a significant concern for the international cheese sector, primarily due to microbial spoilage and the implications of chemical preservatives on human health. Contemporary preservation methodologies encompass sophisticated technologies such as non-thermal processing techniques, innovative packaging solutions, and natural preservatives (encompassing probiotics and postbiotics). Postbiotics are defined as soluble entities (either direct products or metabolic byproducts) that are secreted by living bacteria or released subsequent to bacterial lysis; these include enzymes, peptides, teichoic acids, muropeptides derived from peptidoglycan, polysaccharides, cell surface proteins, and organic acids. The interest in these postbiotics is attributed to their well-defined chemical structures, established safe dose thresholds, long shelf lives, and the presence of diverse signaling molecules that may exhibit nutritional properties (such as cholesterol absorption, degradation of undesirable or antioxidative substances along with increased antioxidant potential or antioxidant compounds). They are intended to enhance food quality and safety through biological control of pathogens and fungi in food, degradation, and removal of mycotoxins and bacterial toxins, biofortification of foods, and enhancement of sensory evaluation criteria. This review highlights the potential of postbiotics as natural preservatives in cheese.
奶酪的保鲜已成为国际奶酪行业的一个重大问题，主要是由于微生物腐败以及化学防腐剂对人体健康的影响。当代保鲜方法包括非热加工技术、创新包装解决方案和天然防腐剂（包括益生菌和后生元）等先进技术。后生元被定义为活细菌分泌或细菌裂解后释放的可溶性物质（直接产物或代谢副产物）；这些物质包括酶、肽、磷壁酸、源自肽聚糖的胞壁肽、多糖、细胞表面蛋白和有机酸。人们对这些后生元感兴趣是因为它们具有明确的化学结构、既定的安全剂量阈值、较长的保质期，以及存在可能具有营养特性的多种信号分子（如胆固醇吸收、降解不良或抗氧化物质以及增加抗氧化潜力或抗氧化化合物）。它们旨在通过对食品中的病原体和真菌进行生物控制、降解和去除霉菌毒素和细菌毒素、食品生物强化以及提高感官评价标准来提高食品质量和安全性。本综述强调了后生元作为奶酪天然防腐剂的潜力。
