抗真菌乳酸菌和酵母对面包霉变的研究

J.A. Ajith, M. Sunita
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引用次数: 7

摘要

面包是西方世界最重要的主食,通常被视为易腐烂的商品,另一个令人担忧的问题是潜在的真菌毒素生产可能会导致公共卫生问题乳酸菌(LAB)作为一种生物保存生物尤其令人感兴趣:几个世纪以来,它们一直被用作食品工业的发酵剂,能够产生不同种类的生物活性分子来抑制真菌腐败。抗真菌LAB作为生物防腐剂在面包生产中的功效是非常相关的。对霉菌的抑制活性。因此,在正常情况下,乳酸有可能提高面包的保质期。与使用纯化细菌素相比,使用LAB作为保护性培养物可能具有几个优点;培养物可以作为细菌素以及广泛的其他抗菌剂的来源,包括有机酸、二氧化碳、乙醇、过氧化氢和二乙酰。这些微生物还可以表现出对腐败微生物的抗菌活性,从而延长保质期。因此,LAB可以用作保护性培养物来抑制病原体和/或延长食品的保质期,或者它们可以用作生物消毒剂来减少或消除病原体在环境中的定植。正确选择实验室(单独或与其他障碍结合),以及选择和开发对每种特定食品具有最佳性能的菌株,可能会大大增强生物保存方法在食品行业的竞争力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A study on bread mould spoilage by using lactic acid bacteria and yeast with antifungal properties
Bread is the most important staple food in the Western world and it is generally viewed as a perishable commodity, The presence of mould, another concern is the potential mycotoxins production that may cause public health problems Lactic Acid Bacteria (LAB) as bio preservation organisms are of particular interest: they have been used for centuries as starter cultures in the food industry and are able to produce different kind of bioactive molecules that inhibit fungal spoilage. The efficacy of antifungal LAB as bio-preservative in bread manufacture industry is quite relevant. The inhibitory activity against molds. Thus, Lactic acid has the potential to improve the shelf-life of bread under normal circumstances. The use of LAB as protective cultures may possess several advantages over the use of purified bacteriocins; the cultures may serve as the source of bacteriocins as well as a broad range of other antimicrobials including organic acids, carbon dioxide, ethanol, hydrogen peroxide, and diacetyl These microorganisms may also exhibit antimicrobial activity against spoilage microorganisms, thus increasing shelf life. Therefore, LAB can be used as protective cultures to inhibit pathogens and/or prolong the shelf life of foods, or they may be useful as bio-sanitizers to reduce or eliminate colonization of pathogens in an environment. The proper choice of LAB (either alone or in combination with other hurdles), as well as the selection and development of strains with best performance for each particular food, may greatly reinforce the competitiveness of bio preservation methods in the food industry.
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