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首页> 外文期刊>Australian Journal of Dairy Technology >Bacteriocins of lactic acid bacteria to combat undesirable bacteria in dairy products.
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Bacteriocins of lactic acid bacteria to combat undesirable bacteria in dairy products.

机译：乳酸菌的细菌素可抵抗乳制品中的不良细菌。

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摘要

Non-thermal treatments and the use of natural antimicrobial compounds, whether deliberately added (ex situ) or produced in situ by food bacteria, are of considerable interest to the dairy industry. Foodgrade lactic acid bacteria (LAB), the majority of starter cultures applied in the dairy industry, possess an enormous antimicrobial potential. Bacteriocins, which are antibacterial peptides, are produced by all LAB species. Due to their antagonistic activities, bacteriocins can be used as non-thermal means to prevent spoilage, technical defects or safety problems in cheese, and to promote cheese quality. In the present review paper, a state-of-the-art is given of the best-studied bacteriocins that may help to combat undesirable bacteria in dairy applications, i.e. nisins, lacticins, macedocin and a range of non-lantibiotic bacteriocins, in particular enterocins. Although bacteriocins and bacteriocin-producing starter or adjunct cultures are already applied industrially by cheese manufacturers, several drawbacks hinder wider applications.
机译：乳制品行业对非热处理以及使用天然抗菌化合物的使用，无论是故意添加（异位）还是由食品细菌原位产生，都非常感兴趣。食品级乳酸菌（LAB）是乳业中应用的大多数发酵剂，具有巨大的抗菌潜力。所有LAB菌种均产生细菌素，即抗菌肽。由于它们的拮抗作用，细菌素可用作非热手段，以防止奶酪变质，技术缺陷或安全问题，并提高奶酪质量。在本综述文件中，提供了研究最先进的细菌素，它们可以帮助抗击乳制品应用中的不良细菌，例如乳链菌肽，乳酸菌，马其霉素以及一系列非羊毛硫菌素，特别是肠毒素。尽管奶酪生产商已经在工业上使用细菌素和产生细菌素的发酵剂或辅助培养物，但是一些缺点阻碍了其广泛应用。

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