Stiles M E
Department of Agricultural, Food and Nutritional Science University of Alberta, Edmonton, Canada.
Antonie Van Leeuwenhoek. 1996 Oct;70(2-4):331-45. doi: 10.1007/BF00395940.
Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many cereal products and meats with added carbohydrate, the growth of lactic acid bacteria produces a new food product. In raw meats and fish that are chill stored under vacuum or in an environment with elevated carbon dioxide concentration, the lactic acid bacteria become the dominant population and preserve the meat with a "hidden' fermentation. The same applies to processed meats provided that the lactic acid bacteria survive the heat treatment or they are inoculated onto the product after heat treatment. This paper reviews the current status and potential for controlled biopreservation of foods.
生物保鲜是指利用天然微生物群落和（或）其抗菌产物来延长食品的储存期限并提高其安全性。乳酸菌在生物保鲜方面具有巨大潜力，因为它们食用安全，且在储存过程中能自然占据许多食品微生物群落的主导地位。在牛奶、腌制蔬菜、许多谷物制品以及添加了碳水化合物的肉类中，乳酸菌的生长会产生一种新的食品。在真空冷藏或二氧化碳浓度升高环境下冷藏的生肉和鱼类中，乳酸菌会成为优势菌群，并通过“隐性”发酵来保存肉类。对于加工肉类也是如此，前提是乳酸菌能在热处理中存活下来，或者在热处理后接种到产品上。本文综述了食品可控生物保鲜的现状与潜力。
