康普茶对食源性病原体的抗菌潜力

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-08-30 DOI:10.15586/qas.v13i3.920

J. Hou, Rongyao Luo, Hui Ni, Ke Li, Fedrick C. Mgomi, Luyao Fan, Lei Yuan

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引用次数: 13

摘要

食源性病原体在紧张的食品加工条件下和宿主胃肠道中的存活已被广泛报道为导致人类疾病爆发的原因。一般来说，抗生素已被用于消灭食源性病原体的微生物群。然而，抗生素的过度使用导致了耐多药食源性病原体的出现和传播。康普茶是一种通过酵母和细菌的共生培养物发酵加糖茶或其他基质制备的饮料，已被证明可以对抗食源性病原体，并影响胃肠道微生物菌群，预防食源性疾病。在此背景下，本文主要综述了通过发酵不同底物获得的康普茶的微生物和化学成分。它进一步讨论了康普茶的抗菌活性，以及在康普茶中发现的潜在抗菌剂，以及康普茶在食品工业中的局限性。此外，还讨论了从康普茶中开发抗菌剂的潜在应用需求。这篇综述中提供的信息表明，康普茶可以作为控制病原体的替代方法，而不是使用抗生素。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Antimicrobial potential of kombucha against foodborne pathogens

The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.