益生菌合成纳米粒子及其在食品安全领域的研究进展  

Probiotic Synthesis of Nanoparticles and Its Research in the Field of Food Safety

作　　者：郭星 苏建宇 李丽梅[2] 杨丽莲 欧晓龙 王新一 GUO Xing;SU Jianyu;LI Limei;YANG Lilian;OU Xiaolong;WANG Xinyi(College of Life and Health,Dalian University,Dalian 116622,China;College of Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]大连大学生命健康学院,辽宁大连116622 [2]沈阳农业大学理学院,辽宁沈阳110866

出　　处：《现代食品》2024年第12期125-127,共3页Modern Food

摘　　要：利用益生菌合成纳米粒子是一种环境友好、经济高效,符合可持续发展要求的方法。本文综述了双歧杆菌、植物乳杆菌、副干酪乳杆菌和干酪乳杆菌等益生菌及绿色合成金、银、氧化锌和氧化铜等纳米粒子的机制与方法,并探讨了益生菌合成纳米粒子在食品保鲜、食品添加剂和食品检测中的应用;总结了益生菌合成纳米粒子的优势,并对其在食品安全领域的发展趋势进行展望。The synthesis of nanoparticles from probiotics is an environmentally friendly,economical and efficient method that meets the requirements of sustainable development.In this paper,the mechanism and methods of biosynthesis of gold,silver,zinc oxide and copper oxide by probiotics such as bifidobacterium,Lactobacillus plantarum,Lactobacillus paracasei,Lactobacillus casei and green nanoparticles were reviewed.The application of biobiotics in food preservation,food additives and food detection was also discussed.In addition,the advantages of synthetic nanoparticles of probiotics were summarized,and their development trend in the field of food safety was prospected.

关 键 词：绿色合成 益生菌 纳米粒子 

分 类 号：TS201.6[轻工技术与工程—食品科学]