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Invited review: Advances in nisin use for preservation of dairy products.
Journal of Dairy Science ( IF 3.5 ) Pub Date : 2020-01-09 , DOI: 10.3168/jds.2019-17498
Luis A Ibarra-Sánchez 1 , Nancy El-Haddad 2 , Darine Mahmoud 2 , Michael J Miller 1 , Layal Karam 2
Affiliation  

Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.

中文翻译:

特邀评论:乳链菌肽在乳制品保鲜方面的应用进展。

乳制品安全是全球性的公共卫生问题,需要新的方法和技术来控制食源性致病微生物。可以添加天然抗菌剂(如乳链菌肽)来控制乳制品中令人关注的病原体的生长,即单核细胞增生性李斯特菌和金黄色葡萄球菌。但是,当直接添加到食物基质中时,有几个因素会影响乳酸链球菌素的抗菌功效,例如在中性pH值下缺乏稳定性,与脂肪球,酪蛋白和二价阳离子的相互作用。为了克服这些限制,讨论了新的和先进的策略,包括乳链菌肽封装技术,有效包装,生物工程技术以及与其他抗菌药物的组合。这篇综述重点介绍了先进技术,这些技术有可能扩大和改善乳链菌肽作为乳制品防腐剂的用途。
更新日期:2020-01-10
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