基于益生菌及其代谢物的食源性致病微生物控制技术研究进展

食源性致病微生物不仅会引起食品腐败,造成经济损失,也给人类健康带来很大威胁,因此亟需开发高效、安全、不影响食品品质的食源性致病微生物控制技术。益生菌是近年微生物和食品科研领域研究热点,益生菌除具有调节和改善健康功能,其本身及代谢物对微生物较强的清除和抑制作用,使其可应用于对食源性致病微生物的控制。明悉益生菌及其代谢物类型、潜在的抑制微生物机制以及应用现状对相关控制技术的研发至关重要。分析了现有益生菌及其代谢物对食源性致病微生物的抑制机制,主要为破坏细胞结构、影响遗传物质复制、阻断能量代谢途径、干扰群体感应系统、控制生物被膜形成、竞争关键性营养物质等方面的单机制或多机制联合作用；同时基于目前益生菌及其代谢物在食品安全和品质控制中的应用研究实例,探讨了其在果蔬、肉类等食品中的应用方式、应用条件,对货架期的延长效果等；分析了益生菌及其代谢物在抗菌效能提高、活性包装、与其他食品品质控制技术联用等方面研究的发展趋势。研究结果旨在为基于益生菌及其代谢物的食品安全和品质控制技术的开发和应用提供借鉴和参考。

Recent Approaches in Probiotics and Their Metabolites Research to Control Foodborne Pathogens

Foodborne pathogens will not only cause food spoilage and economic losses, but also have threats on human health. It is urgent to develop efficient and safe foodborne pathogen control strategies. In recent years, a great attention has been paid for research of probiotics in microbiology and food field. In addition to their functions of regulating and improving human health, probiotics and their metabolites have strong removal and inactivation effects on certain microorganisms, and have potential applications in the inhibition of foodborne pathogens. In order to elucidate types of probiotics and their metabolites, their underlying microbial inhibitory mechanisms, and their application status in food safety and quality control, it is crucial for the development of relevant control strategies of foodborne pathogen. This review focused on analyzing and summarizing the inhibitory mechanisms of existing probiotics and their metabolites on foodborne pathogens, and single- or multi-mechanisms including damaging cell structure, affecting replication of genetic substances, blocking energy metabolism pathways, interfering with quorum sensing systems, inhibiting biofilm formation and competition for key nutrients. At the same time, based on the current researches of the applications of probiotics and their metabolites in food safety and quality control, their application parameters and conditions, effects on shelf-life extension and qualities of fruits, vegetables and meat were discussed. The trends of their applications in active packaging and combining with other quality control strategies were also critically reviewed and highlighted. This review would provide meaningful references to the development of food safety and quality control based on probiotics and their metabolites.