乳制品中常见食源性致病菌及抑菌物质的研究现状
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摘要
乳制品中经常出现由食源性致病菌引起的中毒事件,严重危害着人们的身体健康,并造成严重的经济损失。通过在乳制品中添加天然抑菌物质,如乳酸链球菌素、溶菌酶、壳聚糖、天然精油等,可以有效地抑制或杀死乳制品中的微生物。综述乳制品中常见微生物的种类及其危害、乳制品中的内源抑菌物质、可添加的天然抑菌物质,并指出针对保鲜奶、发酵乳、干酪等不同类型的乳制品,应使用多种抑菌方法协同作用,才能有效减少或避免乳制品微生物污染事件的发生。
Poisoning incidents caused by foodborne pathogenic bacteria often occur in dairy products,which seriously endanger people′s health and cause serious economic loss. By adding natural antibacterial substances in dairy products,such as streptococcus lactate,lysozyme,chitosan,natural essential oil,etc.,can effectively suppress or kill the microorganisms in dairy products. It reviewed the types and harms of common microorganisms in dairy products,the endogenous antimicrobial substances in dairy products,and the added natural bacteriostatic substances,and pointed out that to keep fresh milk,fermented milk,cheese and other different types of dairy products,should use a variety of synergy,bacteriostatic method can effectively reduce or avoid dairy products of microbial contamination.
Poisoning incidents caused by foodborne pathogenic bacteria often occur in dairy products,which seriously endanger people′s health and cause serious economic loss. By adding natural antibacterial substances in dairy products,such as streptococcus lactate,lysozyme,chitosan,natural essential oil,etc.,can effectively suppress or kill the microorganisms in dairy products. It reviewed the types and harms of common microorganisms in dairy products,the endogenous antimicrobial substances in dairy products,and the added natural bacteriostatic substances,and pointed out that to keep fresh milk,fermented milk,cheese and other different types of dairy products,should use a variety of synergy,bacteriostatic method can effectively reduce or avoid dairy products of microbial contamination.
引文
[1]王丽芳,姚一萍.影响乳品质量安全的微生物风险因子研究[J].农产品质量与安全,2013(1):52-54
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[4]李晓梅,耿艺介.金黄色葡萄球菌及其肠毒素B的生物学特性[J].中国热带医学,2007,7(4):617-619
[5]薛书红,刘玉凤.乳及乳制品中微生物污染及其控制[J].食品安全导刊,2016(36):24
[6]李毅.金黄色葡萄球菌及其肠毒素研究进展[J].中国卫生检验杂志,2004,14(4):392-395
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[15]庞晓楠,弘笑,魏璇,等.乳铁蛋白的理化性质及其重组表达系统的研究进展[J].遗传,2015,37(9):873-884
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[18]刘辉,张兰威,易华西,等.抗菌肽异源表达的研究进展[J].食品工业科技,2016,37(12):380-384,390
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[20]乔彬.产抗菌肽乳源乳酸菌的筛选及定向培养[D].哈尔滨:东北农业大学,2012
[21]Malheiros P D S,Daroit D J,Brandelli A.Food applications of liposome-encapsulated antimicrobial peptides[J].Trends in Food Science&Technology,2010,21(6):284-292
[22]王芳,曹立亭,胡松华.Nisin对奶牛乳房炎主要致病菌的体外抗菌作用研究[J].中国兽药杂志,2006(10):12-16
[23]黄丽燕,韩兆鹏,宋亮,等.高效液相色谱法(HPLC)测定发酵型蛋奶中的有机酸[J].中国乳品工业,2014,42(10):38-41
[24]张军,田子罡,王建华,等.有机酸抑菌分子机理研究进展[J].畜牧兽医学报,2011,42(3):323-328
[25]凌洁玉,高丽,张雯雯,等.市售酸奶中干酪乳杆菌益生作用的初步研究[J].中国乳品工业,2016,44(6):16-19
[26]Mroz Z.Organic acids as potential alternatives to antibiotic growth promoters for pigs[J].Advances in Pork Production,2005,16(1):24-32
[27]Papadakis E N,Polychroniadou A.Application of a microwave-assisted extraction method for the extraction of organic acids from Greek cheeses and sheep milk yoghurt and subsequent analysis by ion-exclusion liquid chromatography[J].International Dairy Journal,2005,15(2):165-172
[28]骆桂兰,丁威,陈军.乳酸链球菌素(Nisin)及其在生鲜乳中的应用[J].畜牧兽医科技信息,2010(4):14-15
[29]姜爱丽,胡文忠,崔晓亭,等.温度及乳酸链球菌素对单增李斯特菌的抑制作用[J].食品工业科技,2015,36(15):157-160
[30]钱红玫,胡文忠,李琳,等.乳酸链球菌素和柠檬酸对甜樱桃中沙门氏菌的抑制[J].食品工业科技,2017,38(15):275-279
[31]Zhao X,Meng R,Shi C,et al.Analysis of the gene expression profile of Staphylococcus aureus,treated with nisin[J].Food Control,2016,59:499-506
[32]Mokoena M P,Mutanda T,Olaniran A O.Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages[J].Food&Nutrition Research,2016,60:122-128
[33]张艾青,刘书亮.天然食品防腐剂Nisin及其在乳品工业中的应用[J].中国乳业,2006(11):57-60
[34]张新宝,陈红兵.溶菌酶的性质及其在食品防腐中的应用[J].江西食品工业,2008(4):42-45
[35]邹艳丽,孙谧,王跃军.海洋微生物溶菌酶的纯化与性质研究[J].生物工程学报,2005,21(3):420-424
[36]Takahashi H,Kuramoto S,Miya S,et al.Use of commercially available antimicrobial compounds for prevention of Listeria monocytogenes growth in ready-to-eat minced tuna and salmon roe during shelf life[J].Journal of Food Protection,2011,74(6):994
[37]孙慧君,张杰.溶菌酶的性质与应用[J].哈尔滨师范大学自然科学学报,2012,28(5):82-84
[38]高鹏,陈浩,黎娅,等.辐照降解后壳聚糖的抑菌作用研究[J].西南大学学报(自然科学版),2008,30(5):100-105
[39]Aljawish A,Chevalot I,Jasniewski J,et al.Enzymatic synthesis of chitosan derivatives and their potential applications[J].Journal of Molecular Catalysis B Enzymatic,2015,112:25-39
[40]姜燕,鲍慧娟,柳佳齐,等.壳聚糖-PE双层抑菌保鲜膜的制备及抑菌性的研究[J].食品工业科技,2013,34(22):257-261
[41]Gammariello D,Chillo S,Mastromatteo M,et al.Effect of chitosan on the rheological and sensorial characteristics of Apulia spreadable cheese[J].Journal of Dairy Science,2008,91(11):4155-4163
[42]吕新,张昊,郭慧媛,等.壳聚糖与牛乳成分相互作用的研究进展[J].中国乳业,2013(5):42-45
[43]李文茹,施庆珊,谢小保,等.植物精油化学成分及其抗菌活性的研究进展[J].微生物学通报,2016,43(6):1339-1344
[44]Demirci F,Guven K,Demirci B,et al.Antibacterial activity of two Phlomis,essential oils against food pathogens[J].Food Control,2008,19(12):1159-1164
[45]王延圣,苏平.微胶囊技术在植物精油中的应用及研究进展[J].食品工业科技,2012,33(10):453-456
[46]Nedorostova L,Kloucek P,Kokoska L,et al.Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria[J].Food Control,2009,20(2):157-160
[47]吴克刚,崔绮嫦,董艳,等.芳香植物精油对食品常见腐败微生物抗菌活性的研究[J].现代食品科技,2017(4):120-127
[2]蔡树东,赵维芯.乳制品中微生物污染及其防控措施研究[J].饮料工业,2017,20(2):71-73
[3]王文彬.乳及乳制品中主要食源性致病菌的免疫快速检测方法研究[D].无锡:江南大学,2017
[4]李晓梅,耿艺介.金黄色葡萄球菌及其肠毒素B的生物学特性[J].中国热带医学,2007,7(4):617-619
[5]薛书红,刘玉凤.乳及乳制品中微生物污染及其控制[J].食品安全导刊,2016(36):24
[6]李毅.金黄色葡萄球菌及其肠毒素研究进展[J].中国卫生检验杂志,2004,14(4):392-395
[7]王营,于宏伟,郭润芳,等.金黄色葡萄球菌肠毒素基因分布的研究[J].河北农业大学学报,2010,33(5):84-88
[8]印伯星,巢国祥,顾瑞霞.生乳中金黄色葡萄球菌产肠毒素特性及耐药性分析[J].食品研究与开发,2006(11):43-46
[9]李利军,马英辉,卢美欢.微生物及其毒素在乳制品加工中的污染与控制[J].陕西农业科学,2016,62(5):72-75
[10]李建玲,王璐.食品中沙门氏菌检测的新进展[J].新疆畜牧业,2013(12):11-13
[11]杨怀珍,牟亚,罗薇.食源性沙门氏菌的研究进展[J].黑龙江畜牧兽医,2016(7):69-71
[12]韩蓓,吕佳,杜仁佳.蜡状芽孢杆菌相关食物中毒研究进展[J].国外医学(医学地理分册),2017,38(3):211-214
[13]冯春艳,刘洋.牡丹江市食品中食源性致病菌污染状况调查[J].中国公共卫生管理,2015,31(4):477-478
[14]伊鋆,郦娟,董玲,等.食品中蜡样芽孢污染特点及检测方法研究进展[J].中国酿造,2014,33(12):11-15
[15]庞晓楠,弘笑,魏璇,等.乳铁蛋白的理化性质及其重组表达系统的研究进展[J].遗传,2015,37(9):873-884
[16]张英华,张成林,刘洋.不同处理条件对乳铁蛋白抑菌性的影响[J].中国乳品工业,2012,40(12):19-21
[17]Anema S G,Kees de Kruif.Co-acervates of lactoferrin and caseins[J].Soft Matter,2012,8(16):4471-4478
[18]刘辉,张兰威,易华西,等.抗菌肽异源表达的研究进展[J].食品工业科技,2016,37(12):380-384,390
[19]王辉,杨桂文,吴敬涛,等.抗菌肽作用机制的研究进展[J].济南大学学报(自然科学版),2007(1):48-52
[20]乔彬.产抗菌肽乳源乳酸菌的筛选及定向培养[D].哈尔滨:东北农业大学,2012
[21]Malheiros P D S,Daroit D J,Brandelli A.Food applications of liposome-encapsulated antimicrobial peptides[J].Trends in Food Science&Technology,2010,21(6):284-292
[22]王芳,曹立亭,胡松华.Nisin对奶牛乳房炎主要致病菌的体外抗菌作用研究[J].中国兽药杂志,2006(10):12-16
[23]黄丽燕,韩兆鹏,宋亮,等.高效液相色谱法(HPLC)测定发酵型蛋奶中的有机酸[J].中国乳品工业,2014,42(10):38-41
[24]张军,田子罡,王建华,等.有机酸抑菌分子机理研究进展[J].畜牧兽医学报,2011,42(3):323-328
[25]凌洁玉,高丽,张雯雯,等.市售酸奶中干酪乳杆菌益生作用的初步研究[J].中国乳品工业,2016,44(6):16-19
[26]Mroz Z.Organic acids as potential alternatives to antibiotic growth promoters for pigs[J].Advances in Pork Production,2005,16(1):24-32
[27]Papadakis E N,Polychroniadou A.Application of a microwave-assisted extraction method for the extraction of organic acids from Greek cheeses and sheep milk yoghurt and subsequent analysis by ion-exclusion liquid chromatography[J].International Dairy Journal,2005,15(2):165-172
[28]骆桂兰,丁威,陈军.乳酸链球菌素(Nisin)及其在生鲜乳中的应用[J].畜牧兽医科技信息,2010(4):14-15
[29]姜爱丽,胡文忠,崔晓亭,等.温度及乳酸链球菌素对单增李斯特菌的抑制作用[J].食品工业科技,2015,36(15):157-160
[30]钱红玫,胡文忠,李琳,等.乳酸链球菌素和柠檬酸对甜樱桃中沙门氏菌的抑制[J].食品工业科技,2017,38(15):275-279
[31]Zhao X,Meng R,Shi C,et al.Analysis of the gene expression profile of Staphylococcus aureus,treated with nisin[J].Food Control,2016,59:499-506
[32]Mokoena M P,Mutanda T,Olaniran A O.Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages[J].Food&Nutrition Research,2016,60:122-128
[33]张艾青,刘书亮.天然食品防腐剂Nisin及其在乳品工业中的应用[J].中国乳业,2006(11):57-60
[34]张新宝,陈红兵.溶菌酶的性质及其在食品防腐中的应用[J].江西食品工业,2008(4):42-45
[35]邹艳丽,孙谧,王跃军.海洋微生物溶菌酶的纯化与性质研究[J].生物工程学报,2005,21(3):420-424
[36]Takahashi H,Kuramoto S,Miya S,et al.Use of commercially available antimicrobial compounds for prevention of Listeria monocytogenes growth in ready-to-eat minced tuna and salmon roe during shelf life[J].Journal of Food Protection,2011,74(6):994
[37]孙慧君,张杰.溶菌酶的性质与应用[J].哈尔滨师范大学自然科学学报,2012,28(5):82-84
[38]高鹏,陈浩,黎娅,等.辐照降解后壳聚糖的抑菌作用研究[J].西南大学学报(自然科学版),2008,30(5):100-105
[39]Aljawish A,Chevalot I,Jasniewski J,et al.Enzymatic synthesis of chitosan derivatives and their potential applications[J].Journal of Molecular Catalysis B Enzymatic,2015,112:25-39
[40]姜燕,鲍慧娟,柳佳齐,等.壳聚糖-PE双层抑菌保鲜膜的制备及抑菌性的研究[J].食品工业科技,2013,34(22):257-261
[41]Gammariello D,Chillo S,Mastromatteo M,et al.Effect of chitosan on the rheological and sensorial characteristics of Apulia spreadable cheese[J].Journal of Dairy Science,2008,91(11):4155-4163
[42]吕新,张昊,郭慧媛,等.壳聚糖与牛乳成分相互作用的研究进展[J].中国乳业,2013(5):42-45
[43]李文茹,施庆珊,谢小保,等.植物精油化学成分及其抗菌活性的研究进展[J].微生物学通报,2016,43(6):1339-1344
[44]Demirci F,Guven K,Demirci B,et al.Antibacterial activity of two Phlomis,essential oils against food pathogens[J].Food Control,2008,19(12):1159-1164
[45]王延圣,苏平.微胶囊技术在植物精油中的应用及研究进展[J].食品工业科技,2012,33(10):453-456
[46]Nedorostova L,Kloucek P,Kokoska L,et al.Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria[J].Food Control,2009,20(2):157-160
[47]吴克刚,崔绮嫦,董艳,等.芳香植物精油对食品常见腐败微生物抗菌活性的研究[J].现代食品科技,2017(4):120-127