Application of bacteriocins in vegetable food biopreservation

Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable foods. These biopreservatives can be used in a number of ways in food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable food products using bacteriocinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriocins as food additives. In addition, applications of bacteriocins from non-LAB are also reviewed. The scopes of future directions of research are summarised.     

产细菌素乳酸菌在蔬菜发酵制品生物保鲜中的应用

生物保鲜（biopreservation）是当今食品保藏和食品安全研究的热点。近年来,大量的研究致力于细菌素和产细菌素菌种在食品生物保鲜中的应用策略。本文主要介绍最新的产细菌素乳酸菌（LAB）在蔬菜发酵制品中的应用,通过将产细菌素乳酸菌作为发酵菌剂（starter culture）、保护菌剂（protective culture）或共培养菌剂（co-culture）运用到蔬菜的发酵制作中,以稳定蔬菜发酵过程中微生物体系,控制腐败和病原菌的存活和生长。      

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives.

In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.     

食品消费惩罚性赔偿责任的完善维度

现行立法中多处立法涉及食品消费惩罚性赔偿责任,该责任对应着不同类型,相应规定却分散杂乱,存在有些责任类型的请求权基础不明确,多种责任类型竞合时冲突规则缺失,认定维权主体和责任主体时仍引发不少争议等不足。通过对现有规定和实例的分析,提出尝试解决这些不足的思路,即食品消费存在安全问题时,根据主张惩罚赔偿的基数类型确定相应的请求权基础;当多种责任类型冲突时,允许维权主体自我选择和由法院提示原告选择是否变更诉讼请求;区分职业打假人和普通的知假买假等权衡弱势方权益和维护食品市场秩序出发来划定食品消费惩罚性赔偿责任双方主体。     

Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products

The aim of the study was to determine if natural and artificial casings (ovine, porcine, bovine, collagen, and cellulose casings), serve as carriers for the application of the bacteriocin sakacin G produced by Lactobacillus curvatus ACU‐1. Mode of action of the cell‐free supernatant (CFS) containing the bacteriocin was also studied to determine whether Listeria monocytogenes inhibition could be tantamount to Listeria innocua one. Cylindrical vessels were filled with sterile meat emulsion and were wrapped with the different casings. Half the systems were treated with the CFS containing sakacin G, while the other half was taken as control systems. All systems were inoculated with L. innocua ATCC 33090. L. innocua was able to grow on all the studied casings. Collagen casing treated with CFS inhibited Listeria growth. A bacteriostatic effect was observed in the systems with porcine, ovine, bovine and cellulosic casings treated with CFS. The bacteriocin maintained its activity until the end of the trial. All casings were widely promising as antimicrobial application supports, being effective carriers to be used in a wide range of meat products.

Practical applications

Based on its advantageous characteristics, bacteriocins attracted considerable interest as natural food preservatives to extend shelf life and safety of meat and meat products. The application of sakacin G produced by Lactobacillus curvatus ACU‐1 on different natural and artificial casings would allow the preservation of a wide range of meat products that are stuffed into them, such as several types of sausages, wiener, salami, and mortadella, among others. The major advantage relies on its application, since it is not necessary to modify the production process or add extra wrappings to support the antimicrobial substance.     

Chemical antifouling strategies in sensors for food analysis: A review

Surface biofouling induced by the undesired nonspecific adsorption of foulants (e.g., coexisting proteins and cells) in food matrices is a major issue of sensors for food analysis, hindering their reliability and accuracy of sensing. This issue can be addressed by developing antifouling strategies to prevent or alleviate nonspecific binding. Chemical antifouling strategies involve the use of chemical modifiers (i.e., antifouling materials) to strongly hydrate the surface and reduce surface biofouling. Through appropriate immobilization approaches, antifouling materials can be tethered onto sensors to form antifouling surfaces with well-ordered structures, balanced surface charges, and appropriate surface density and thickness. A rational antifouling surface can reduce the matrix effect, simplify sample pretreatment, and improve analytical performance. This review summarizes recent developments in chemical antifouling strategies in sensing. Surface antifouling mechanisms and common antifouling materials are described, and factors that may influence the antifouling effects of antifouling surfaces and approaches incorporating antifouling materials onto sensing surfaces are highlighted. Moreover, the specific applications of antifouling sensors in food analysis are introduced. Finally, we provide an outlook on future developments in antifouling sensors for food analysis.     

食品中小企业新产品开发控制策略

新产品的开发和市场开拓对企业的生存发展和社会进步起着十分重要的作用。文章阐述了新产品诞生过程自身的特殊性及其开发过程不同阶段的特点,重点分析介绍了新产品开发控制策略与有效实施。     

食品安全风险的认知学特征及风险交流策略

专家对风险的估计依赖于科学,即风险评估过程,而公众对风险的估计依赖个人经历和感情因素,即风险感知。双方在风险估计和风险认知方式上存在较大差异,风险交流的重要任务之一就是弥合这一差异。风险的某些特征容易放大受众的风险感知,影响他们的行为和态度。本文深入分析了食品安全风险的这些认知学特征并据此提出风险交流工作的对策建议。     

玉米赤霉烯酮生物脱毒研究进展

本研究以蜜环菌Am-07-22为试验菌株,采用真菌生物发酵的方式降解玉米赤霉烯酮（ZEN）,对蜜环菌降解ZEN的降解效果进行研究,包括菌株对不同浓度ZEN的降解效果以及不同培养时间、培养温度、初始pH和接种量对菌株降解ZEN的影响。然后对降解机理进行初探,分析了菌丝体、发酵上清液、细胞内容物对ZEN的降解作用,并研究了不同发酵时间、pH、金属离子对发酵上清液降解ZEN的影响,以及降解效果与菌株产漆酶活力的相关性分析。结果表明：蜜环菌Am-07-22对ZEN的降解效果良好,当ZEN浓度为5 μg/mL时,最适降解条件为培养时间8 d,培养温度27 ℃,初始pH7.0,接种量10%,此时对ZEN的降解率为78.72%。菌丝体、发酵上清液和细胞内容物对ZEN的降解率分别为47.42%、37.05%和13.08%,蜜环菌Am-07-22分泌的胞外酶是降解ZEN的主要方式,而且菌体细胞对ZEN也有一定的吸附作用。另外,发酵上清液对ZEN的降解率与漆酶酶活的相关性较高为0.973,且Cu²⁺对发酵上清液降解ZEN具有最佳的促进作用。

     

酒店食品安全及管理策略分析

在酒店餐饮收入不断增加的背景下,酒店食品安全也成为人们关注的焦点问题。酒店食品安全问题来源的多元化,决定了安全管理策略的多元化。本文主要从酒店食品用具、从业人员安全意识、信息不对称和食品安全监管4方面指出了酒店中存在的食品安全问题,最后提出了食品安全的管理策略,为酒店食品安全的防控提供参考。     

生物保鲜技术在水产品保鲜中的应用研究

水产品收获期集中,营养丰富,极易腐败变质,因此水产品保鲜尤显重要.本文综述了酶制剂(包括葡萄糖氧化酶、溶菌酶、谷氨酰胺转胺酶、脂肪酶等)和抑制腐败菌的微生物(乳酸菌、荧光假单胞菌、两歧双歧杆菌等)在水产品保鲜中生物保鲜技术的应用研究.     

城市食品安全建设的影响因素与策略

城市食品安全建设涉及种植、养殖、食品生产经营、畜禽屠宰、餐饮具消毒等多个业态的食品质量安全控制。本文阐述了影响城市食品安全的因素,包括农、畜禽产品中农兽药残留超标、违觃使用食品添加剂、违禁使用非食品原料、食品生产加工储运过程中的污染等。提出城市食品安全建设的策略,包括政府引导、搭建食品安全城市治理体系、实现各业态食品质量安全的标准化控制、加强监管部门督导检查、搭建城市食品检验检测体系、加强城市食品仓储运输环节的控制、搭建智慧监管平台实现食品安全追溯、加强城市间食品安全建设交流学习,多措幵举构建食品安全城市。     

我国绿色食品营销现状分析与策略研究

现在人们对自然、无污染的食品的渴望程度相当高，已形成一定的消费群体，已构成绿色食品营销的基础。但食品行业为何迟迟不见起色，就是营销渠道这个环节中出现了问题，只有解决这个问题，企业才能提高竞争力，不断提高市场占有率。     

食品包装安全的绿色壁垒及对策研究

全世界当前高度关注食品安全,而包装安全性是食品安全最重要的影响因素之一.本文对食品包装安全性的内涵及表现、渗透和迁移的机理进行了阐述,对美、德、意以及欧盟对包装成分迁移的立法进行了介绍,并提出我国的应对之策旨在引起我国包装界对食品包装的安全性及壁垒的重视.     

食品添加剂的“污名化”现象与风险交流对策探讨

污名化是一种典型群体极化现象,也是风险交流者最难处理的问题之一.本文分析了食品添加剂污名化及其特征和成因,并以此为基础提出了针对性的对策,用于食品安全领域的风险交流实践.     

我国食品添加剂使用中存在的问题和对策

食品添加剂是现代食品工业的重要组成部分,对我国食品工业的快速发展起了积极的推动作用。但目前在使用中也存在一些诸如超范围、超限量使用的问题,根据国家和地方食品质量监督抽查的结果,违规使用合成色素、防腐剂、甜味剂、面粉处理剂等食品添加剂的现象比较严重。分析了问题产生的原因和动机,并提出六方面的解决对策。