Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review

被引：8

作者：

Gao, Zhenhong ^{[1
,2
,3
]}

Daliri, Eric Banan-Mwine ^{[4
]}

Wang, Jun ^{[5
]}

Liu, Donghong ^{[1
]}

Chen, Shiguo ^{[1
]}

Ye, Xingqian ^{[1
]}

Ding, Tian ^{[1
,2
,3
]}

机构：

[1] Zhejiang Univ, Dept Food Sci & Nutr, Natl Engn Lab Intelligent Food Technol & Equipmen, Hangzhou 310058, Zhejiang, Peoples R China

[2] Tianjin Univ Sci & Technol, Minist Educ, Key Lab Ind Fermentat Microbiol, Tianjin 300457, Peoples R China

[3] Tianjin Univ Sci & Technol, Key Lab Ind Microbiol, Tianjin 300457, Peoples R China

[4] Kangwon Natl Univ, Dept Food Sci & Biotechnol, Chunchon 200701, South Korea

[5] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

来源：

JOURNAL OF FOOD PROTECTION | 2019年 / 82卷 / 03期

关键词：

Antimicrobial action; Competitive growth models; Foodborne pathogens; Lactic acid bacteria; Preservation; Preservative; ESCHERICHIA-COLI O157-H7; MIXED MICROBIAL-POPULATIONS; ANTIBIOTIC-RESISTANCE GENES; LISTERIA-MONOCYTOGENES; LACTOBACILLUS-PLANTARUM; ANTIMICROBIAL RESISTANCE; SPOILAGE MICROORGANISMS; STAPHYLOCOCCUS-AUREUS; PROBIOTIC PROPERTIES; SIMULTANEOUS GROWTH;

D O I：

10.4315/0362-028X.JFP-18-303

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.

引用

页码：441 / 453

页数：13

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