PDF(Pubmed)
Abstract：
This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It discusses the mechanisms by which they inhibit microbial growth, for example, by binding to the cell wall\'s precursor molecule of the target microorganism, consequently inhibiting its biosynthesis, and interfering in the molecule transport mechanism, leading to cell death. In general, they prove to be effective against the main pathogens and spoilage found in food, such as Escherichia coli, Staphylococcus aureus, Bacillus spp., Salmonella spp., mold, and yeast. Moreover, this review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials against unfavorable conditions such as pH, temperature, and oxygen exposure. Finally, this review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it is crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. This review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers.
摘要：
这篇综述深入研究了在乳制品行业中使用天然抗菌剂，并研究了这些化合物的各种来源，包括微生物,植物,和动物来源。它讨论了它们抑制微生物生长的机制，例如,通过与目标微生物的细胞壁前体分子结合，从而抑制其生物合成，并干扰分子运输机制，导致细胞死亡。总的来说,它们被证明对食物中的主要病原体和腐败有效，如大肠杆菌，金黄色葡萄球菌,芽孢杆菌。,沙门氏菌属。,霉菌,和酵母。此外，这篇综述探讨了封装技术作为一种有前途的方法，用于增加天然抗菌剂在不利条件如pH，温度,和氧气暴露。最后,这篇综述探讨了在乳制品中使用天然抗微生物剂的益处和挑战。虽然天然抗菌剂提供了几个优点，包括提高安全性，质量,和乳制品的感官特性，至关重要的是要意识到与使用它们相关的挑战，例如潜在的致敏性，监管要求,和消费者的看法。这篇综述最后强调需要进一步研究，以确定和开发有效和安全的天然抗菌剂，以确保消费者乳制品的质量和安全。
