期刊
SCIENCE OF THE TOTAL ENVIRONMENT
卷 825, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.scitotenv.2022.154058
关键词
Bacteriocins; Combination; Hurdle technologies; Food preservation
资金
- National Natural Science Foundation of China [31871772, 31671832]
- National Key R & D program of China [2019YFC1606200]
- Beijing Natural Science Foundation [6192003]
- School Level Cultivation Fund of Beijing Technology and Business University for Distinguished and Excellent Young Scholars [BTBUYP2022]
- Postgraduate Scientific Research Ability Improvement Project of Beijing Technology and Business University, and Graduate Innovation Project of School of Food and Health
Bacteriocins are peptides synthesized by ribosomes to inhibit food spoilage bacteria. They have received increasing attention in therapeutics and food industries. Despite some drawbacks, the combined use of bacteriocins and other hurdles can enhance food preservation.
Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics and food industries has received increasing attention across a number of disciplines in recent years. Despite their advantages as alternative therapeutics over existing strategies, the application of bacteriocins suffers from shortcomings such as the high isolation and purification cost, narrow spectrum of activity, low stability and solubility and easy enzymatic degradation. Previous studies have studied the synergistic or additive effects of bacteriocins when used in combination with other hurdles including physics, chemicals, and microbes. These combined treatments reduce the adverse effects of chemical additives, extending the shelf life of food products while guaranteeing food quality. This review highlights the advantages and disadvantages of bacteriocins in food preservation. It then reviews the combined effect and mechanism of different hurdles and bacteriocins in enhancing food preservation in detail. The combination of bacterioncins and other hurdles provide potential approaches for maintaining food quality and food safety.
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