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首页> 外文期刊>Food microbiology >Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products
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Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products

机译：谷物真菌感染，霉菌毒素和乳酸菌介导的生物保护：从农作物到谷物产品

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摘要

Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections pre-/post-harvest with additional advantages for cereal-base products which convene the food market's trend. Grain industrial use is in expansion owing to its applicability in generating functional food. The food market is directed towards functional natural food with clear health benefits for the consumer in detriment to chemical additives. The food market chain is becoming broader and more complex, which presents an ever-growing fungal threat. Toxigenic and spoilage fungi are responsible for numerous diseases and economic losses. Cereal infections may occur in the field or post-processing, along the food chain. Consequently, the investigation of LAB metabolites with antifungal activity has gained prominence in the scientific research community. LAB bioprotection retards the development of fungal diseases in the field and inhibit pathogens and spoilage fungi in food products. In addition to the health safety improvement, LAB metabolites also enhance shelf-life, organoleptic and texture qualities of cereal-base foods. This review presents an overview of the fungal impact through the cereal food chain leading to investigation on LAB antifungal compounds. Applicability of LAB in plant protection and cereal industry is discussed. Specific case studies include Fusarium head blight, malting and baking.
机译：乳酸菌（LAB）代谢产物是减少收获前/收获后真菌感染的可靠替代方法，同时对于谷物基产品具有更多优势，这也带动了食品市场的发展。由于其在生产功能性食品中的适用性，谷物的工业用途正在扩大。食品市场针对的是功能性天然食品，对消费者有明显的健康益处，而有害于化学添加剂。食品市场链正在变得越来越广泛和复杂，这对真菌的威胁日益增加。产毒真菌和腐败真菌是造成许多疾病和经济损失的原因。谷物感染可能发生在沿食物链的田间或后加工过程中。因此，具有抗真菌活性的LAB代谢产物的研究在科学研究界得到了重视。 LAB生物保护作用可延缓野外真菌疾病的发展，并抑制食品中的病原体和腐败真菌。除了改善健康安全性外，LAB代谢物还可以提高谷类食品的保质期，感官和质感。这篇综述概述了谷物食品链中真菌的影响，从而导致了对LAB抗真菌化合物的研究。讨论了LAB在植物保护和谷物工业中的适用性。具体案例研究包括镰刀菌枯萎病，麦芽和烘烤。

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  • 来源
    《Food microbiology》 |2014年第2期|78-95|共18页
  • 作者

    Pedro M. Oliveira; Emanuele Zannini; Elke K. Arendt;

  • 作者单位

    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;

    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;

    School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Lactic acid bacteria; Antifungal; Bioprotection; Cereal-base products; Fusarium head blight; Mycotoxins;

    机译：乳酸菌抗真菌剂生物保护;谷物类产品;镰刀菌病霉菌毒素;

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