生物防腐剂的保鲜机理及应用  

Preservation mechanism and applications of biological preservatives

作　　者：王筱梦 江芸[2] 孙芝兰[1] 刘芳[1] 王道营[1] 张新笑 诸永志[1] 徐为民[1,3] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京师范大学金陵女子学院食品科学系,江苏南京210097 [3]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品工业科技》2017年第19期304-310,315,共8页Science and Technology of Food Industry

基　　金：江苏省农业科技自主创新资金项目(CX(15)1008);国家自然科学基金(31601530);江苏省产学研合作项目(BY2015073-01)

摘　　要：食品加工、贮运过程中由微生物引起的腐败变质一直是食品保鲜领域所面临的世界性难题。因化学防腐剂的使用所带来的安全隐患越来越不容忽视,安全、高效的生物防腐剂的开发逐渐成为食品保鲜领域的重点。但生物防腐剂作用靶点相对单一、成本较高一直制约其发展。如何合理组合不同的生物防腐剂,在降低单因素强度的基础上实现多靶点协同攻击腐败菌越来越受重视。本文系统梳理以细胞壁、细胞膜、胞内遗传物质及以革兰氏阴性菌细胞外膜层为损伤目标的生物防腐剂,归纳它们的作用方式和在食品保鲜中的应用效果,并对未来的研究重点进行展望,以期能为生物防腐保鲜剂的精准复配提供理论依据。Spoilage caused by microorganisms during the food processing, storage and transportation process has been a worldwide problem in the field of food preservation.Due to the security risks can not be ignored caused by the use of chemical preservatives, the development of safe and efficient biological preservatives has gradually become the focal point. However, the single target and high- cost of biological preservative restricts its development. So how to combine different biological preservatives reasonably and achieve multi-target attack on the spoilage bacteria on the basis of reducing the intensity of single factor has attracted more and more concern.In this paper, the biological preservative with the target of cell wall, cell membrane, intracellular genetic material and outer membrane layer of gram negative bacteria were systematically reviewed. Their mode actions and applications in food preservation were summarized, and further studies in this area are also suggested.This work will provide a theoretical basis for the precise combination of biological preservatives.

关 键 词：生物防腐剂 保鲜机理 保鲜应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]