乳酸菌作为生物控制剂控制曲霉生长和黄曲霉毒素生产：综述

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2024-04-15 DOI:10.2174/0122133461284473240408075321

Rubi Ahuja, Minhaj Ahmad Khan

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引用次数: 0

摘要

曲霉菌（Aspergillus sp.）是一种无处不在的丝状真菌，作为一种常见的腐败和产生霉菌毒素的生物体，它给食品工业带来了巨大的挑战。因此，人们正在探索其他方法，如利用天然生物防腐剂作为廉价、安全和有前景的霉菌毒素净化策略。乳酸菌因其抗菌特性和长期以来在食品发酵中的安全使用，作为潜在的候选菌种受到了广泛关注。本综述全面总结了乳酸菌作为生物防腐剂对付曲霉菌的潜力，探讨了乳酸菌对曲霉菌增殖和霉菌毒素产量的抑制机制，突出了有机酸、抗菌肽和其他生物活性化合物的作用。此外，还探讨了基于乳酸菌的天然防腐剂在各种食品基质、储存条件等方面的多用途应用。有必要开展进一步研究，以优化乳酸菌菌株，探索协同组合，并调查其在实际食品系统中的功效。实施以乳酸菌为基础的生物防腐策略，可以减少曲霉菌污染和霉菌毒素风险，从而大大提高食品安全和质量。

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Lactic Acid Bacteria As Biological Control Agent For Controlling Aspergillus Growth and Aflatoxin Production: A Review

Aspergillus sp., a ubiquitous filamentous fungus, poses significant challenges to the food industry as a common spoilage and mycotoxin producing organism. The conventional use of chemical preservatives to control Aspergillus contamination raises concerns about potential health risks and environmental impacts. Therefore, alternative approaches, such as the utilization of natural biopreservatives, as inexpensive, safe, and promising mycotoxin decontamination strategies are being explored. Lactic acid bacteria have gained considerable attention as potential candidates due to their antimicrobial properties and long-standing safe use in food fermentation. This review provides a thorough summary of the potential of lactic acid bacteria as biopreservatives against Aspergillus sp. The inhibitory mechanisms of lactic acid bacteria against the proliferation of Aspergillus and mycotoxin yield are explored, highlighting the role of organic acids, antimicrobial peptides, and other bioactive compounds. The versatile application of lactic acid bacteria based natural preservatives across a range of food matrices, storage conditions, etc. is also addressed. Further research is warranted to optimize lactic acid bacteria strains, explore synergistic combinations, and investigate their efficacy in real food systems. Implementing lactic acid bacteria based biopreservative strategies could significantly enhance food safety and quality by reducing Aspergillus contamination and mycotoxin risks.

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来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.