Abstract：
Listeria monocytogenes is an important food-borne pathogen, which could be detected in food, environmental and clinical samples. It contaminates food in any of the stages during production, processing, and storage, resulting in potential food safety issues. Traditional physical and chemical methods are effective in inhibiting the growth of L. monocytogenes and extending the shelf life of foods, however, the application of these methods usually results in undesirable damage to food quality. Recently, biological-based antimicrobial methods have attracted numerous attention due to their promising antimicrobial effects and ability to maintain food quality. The application of probiotics, as one of the biological based antimicrobial methods, has been widely reported that could effectively inhibit the growth of L. monocytogenes. In this review, human listeriosis and the current contamination situation of L. monocytogenes in foods are summarized first. Then, the effects of probiotics on the growth, biofilm formation, and virulence of L. monocytogenes in foods are discussed. Furthermore, the inhibitory mechanisms of the probiotics and their metabolites against L. monocytogenes are highlighted. With a comprehensive understanding of the bacteriostatic effect of the probiotics, the latest applications of probiotics in dairy products, meat products, and fresh products are presented and discussed.
摘要：
单核细胞增生李斯特菌是一种重要的食源性致病菌,可以在食物中检测到，环境和临床样本。它在生产过程中的任何阶段都会污染食物，processing,和存储,导致潜在的食品安全问题。传统的物理和化学方法能有效抑制单核细胞增生李斯特菌的生长,延长食品的保质期,然而,这些方法的应用通常会对食品质量造成不良损害。最近,基于生物的抗微生物方法由于其具有良好的抗微生物作用和保持食品质量的能力而引起了众多关注。益生菌的应用,作为基于生物的抗菌方法之一，已被广泛报道可以有效抑制单核细胞增生李斯特菌的生长。在这次审查中,首先概述了人类李斯特菌病和食品中单核细胞增生李斯特菌的污染现状。然后，益生菌对生长的影响，生物膜的形成，并讨论了食品中单核细胞增生李斯特菌的毒力。此外，强调了益生菌及其代谢产物对单核细胞增生李斯特菌的抑制机制。随着对益生菌抑菌效果的全面了解,益生菌在乳制品中的最新应用，肉制品,并对新鲜产品进行了介绍和讨论。
