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首页> 美国卫生研究院文献>Microorganisms >Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects
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Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

机译：乳酸菌作为抗菌剂延长新鲜和最小加工水果和蔬菜的保质期：质量和安全方面

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摘要

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.
机译：食用新鲜水果和蔬菜是毫无疑问，一个健康的习惯，应该是大家都采用（特别是由于营养物质，水果和蔬菜的功能特性）。然而，与此同时，由于其外部环境的生产，有感染各种病原微生物，其中一些引起严重的食源性疾病的存在的风险增加。为了保存和分发安全，原料和最低限度加工水果和蔬菜，许多战略已经提出，包括生物保护。使用的原料和最低限度加工水果和蔬菜的乳酸菌有助于延长其保质期，造成重要的食源性致病菌的行动显著减少和抑制，以更好地维护他们的质量。乳酸菌的抗菌作用归因于它的生产抗微生物化合物，包括细菌素，具有针对许多微生物较强的竞争作用能力。利用细菌的，单独和与可食用覆盖物组合，被认为是微生物质量和原料最少加工的水果和蔬菜采后储存一个非常有前途的方法，和安全性。因此，审查的目的是通过使用乳酸菌作为绿色和安全的技术讨论新鲜水果和蔬菜的biopreservation。

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