应用乳酸菌生物保护剂控制肉制品中单增李斯特菌的研究进展  

A review of lactic acid bacteria used as bio-protective cultures in meat products to control Listeria monocytogenes

作　　者：张文敏[1] 耿方琳 方太松 牛洪梅 王翔 刘箐[1] 董庆利[1] ZHANG Wenmin;GENG Fanglin;FANG Taisong;NIU Hongmei;WANG Xiang;LIU Qing;DONG Qingli(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

机构地区：[1]上海理工大学医疗器械与食品学院

出　　处：《工业微生物》2019年第4期39-45,共7页Industrial Microbiology

基　　金：国家自然科学基金青年科学基金(No.31801455)

摘　　要：肉制品营养丰富,极易被微生物污染,单增李斯特菌是污染肉制品主要病原菌之一。乳酸菌做为生物保护剂已经被广泛应用于食品中控制单增李斯特菌。本文首先分析了我国肉制品中单增李斯特菌的污染状况,总结了乳酸菌应用于肉制品安全控制的概况;然后进一步详细介绍了乳酸菌对单增李斯特菌的抑菌机理,着重探讨了乳酸菌对单增李斯特菌致病能力(生长、抗性和毒性)的影响;文章最后指出了乳酸菌在食品应用中存在的问题,并对未来的研究方向提供了建议,以期为乳酸菌在食品安全控制中的应用提供参考。Meat products are excellent substrate for bacterial growth, especially for Listeria monocytogenes. Lactic acid bacteria(LAB) are widely used as bio-protective cultures in foods to control L. monocytogenes. In this paper, the prevalence of L. monocytogenes in meat products was introduced, and the application of LAB in meat products was analyzed. Moreover, the action mechanisms of LAB against L. monocytogenes were summarized, and the resistance and virulence of L. monocytogenes was emphatically discussed. Finally, the existing problems in application of LAB to foods were put forward and the research directions were suggested for the further researches on the application of LAB used as bio-protective cultures in foods.

关 键 词：肉制品 乳酸菌 单增李斯特菌 生物控制 研究进展 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]