拮抗酵母菌控制水果及其制品中展青霉素研究进展  

Research Progress of Patulin in Fruits and Fruit Products with Antagonistic Yeast

作　　者：杨其亚[1] 张红印[1] 庞水秀[1] 靳莎莎[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品科学》2012年第7期350-353,共4页Food Science

基　　金：江苏省自然科学基金项目(BK2009214);江苏省科技支撑计划项目(BE2011395)

摘　　要：展青霉素是由部分曲霉、青霉产生的有毒的代谢产物,主要污染水果及其制品,对人、畜危害较大。水果及其制品中展青霉素的常用控制方法是物理方法和化学方法,但物理方法和化学方法都存在一些弊端,限制了其在实际生产上的应用。近年来,采用拮抗酵母菌控制水果及其制品中展青霉素已成为学术研究的热点。本文对拮抗酵母菌控制水果及水果制品中展青霉素的研究进展进行了综述。Patulin is a metabollte of Aspergillus and Penicillium strains, which can pollute fruits and fruit products, and is greatly harmful to people and animals. Physical and chemical treatments were commonly used to control patulin, however, some disadvantages limit the application of physical and chemical treatments. Biological control of patulin with antagonistic yeast is becoming a hot topic. Therefore, in this article, the biological control of patulin in fruits and fruit products using antagonistic yeast is reviewed.

关 键 词：拮抗酵母菌 展青霉素 控制 水果及其制品 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]