Microbial antagonists to food-borne pathogens and biocontrol

被引：114

作者：

Galvez, Antonio ^{[1
]}

Abriouel, Hikmate ^{[1
]}

Benomar, Nabil ^{[1
]}

Lucas, Rosario ^{[1
]}

机构：

[1] Univ Jaen, Area Microbiol, Dept Ciencias Salud, Fac Ciencias Expt, Jaen 23071, Spain

来源：

CURRENT OPINION IN BIOTECHNOLOGY | 2010年 / 21卷 / 02期

关键词：

LACTIC-ACID BACTERIA; HIGH HYDROSTATIC-PRESSURE; GRAM-NEGATIVE BACTERIA; COLD-SMOKED SALMON; LISTERIA-MONOCYTOGENES; ESCHERICHIA-COLI; STAPHYLOCOCCUS-AUREUS; ENTEROCIN AS-48; ANTIMICROBIAL PEPTIDES; CAMPYLOBACTER-JEJUNI;

D O I：

10.1016/j.copbio.2010.01.005

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Application of natural antimicrobial substances (such as bacteriocins) combined with novel technologies provides new opportunities for the control of pathogenic bacteria, improving food safety and quality. Bacteriocin-activated films and/or in combination with food processing technologies (high-hydrostatic pressure, high-pressure homogenization, in-package pasteurization, food irradiation, pulsed electric fields, or pulsed light) may increase microbial inactivation and avoid food cross-contamination. Bacteriocin variants developed by genetic engineering and novel bacteriocins with broader inhibitory spectra offer new biotechnological opportunities. In-farm application of bacteriocins, bacterial protective cultures, or bacteriophages, can decrease the incidence of food-borne pathogens in livestock, animal products and fresh produce items, reducing the risks for transmission through the food chain. Biocontrol of fungi, parasitic protozoa and viruses is still a pending issue.

引用

页码：142 / 148

页数：7

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