乳酸菌对真菌毒素的脱毒作用研究进展  

Detoxification of lactic acid bacteria to mycotoxin:a review

作　　者：黄若琪 李瑜玲 杨恩[1] HUANG Ruoqi;LI Yuling;YANG En(Faculty of Life Science and Technology,Kunming University of Science and Technology,Kunming 650500,Yunnan,China)

机构地区：[1]昆明理工大学生命科学与技术学院,云南昆明650500

出　　处：《微生物学通报》2023年第9期4260-4274,共15页Microbiology China

基　　金：云南省基础研究专项面上项目(3318140520210031)。

摘　　要：真菌毒素广泛存在于农业产品中,对人和动物的健康构成巨大威胁。乳酸菌作为一种公认安全的微生物,在食品生物减毒方面具有巨大的应用潜力,成本低廉且不会对食品品质及生态环境造成不良影响。文章主要根据近年来国内外研究进展,阐述乳酸菌对食品和饲料中几种常见真菌毒素的脱毒作用(抑制真菌生长、毒素的吸附和降解),关注乳酸菌在生物脱毒方面的实际应用,为乳酸菌在食品保鲜领域的应用提供理论指导。Mycotoxins are widely present in agricultural products,posing a severe threat to human and animal health.As a group of recognized safe microorganisms,lactic acid bacteria have great application potential in the biological detoxification of food,with low cost and no adverse impact on food quality and the environment.By reviewing the recent research progress in this field,we introduced the detoxification effects(inhibition of fungal growth and adsorption and degradation of toxins)of lactic acid bacteria on several common mycotoxins in food and feed,with focuses on the practical application of lactic acid bacteria in biological detoxification.This review aims to provide theoretical guidance for the application of lactic acid bacteria in food preservation.

关 键 词：乳酸菌 真菌毒素 生物脱毒 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS205[轻工技术与工程—食品科学与工程]