单核细胞增生李斯特菌是一种引起严重公共卫生问题的食源性病原体。Nisin是由乳酸乳球菌产生的天然抗菌剂,广泛用于食品工业。然而,反L.由于单核细胞增生李斯特菌对乳酸链球菌素的天然或获得性抗性,乳酸链球菌素的单核细胞增生效率可能会降低,或者食物环境的复杂性。使用多种方法的组合可以改善乳链菌肽作为食品中的抑菌剂的局限性。在这次审查中,生理化学特征,物种,生物工程突变体,并对乳酸链球菌素的抗菌机理进行了综述。乳酸链球菌素联合其他抗菌方法的策略,包括身体,化学,和天然物质,强调和讨论了提高抗菌效果的纳米技术。此外,乳酸链球菌素在实际肉类中的抗菌效率,乳制品,和水产品进行了评价和分析。在各种结合处理中,与天然物质的结合比与物理和化学方法的结合更有效。然而,在对食品质量的影响方面,乳酸链球菌素和纳米技术的结合具有更大的潜力。
Listeria monocytogenes is a foodborne pathogen causing serious public health problems. Nisin is a natural antimicrobial agent produced by Lactococcus lactis and widely used in the food industry. However, the anti-L. monocytogenes efficiency of nisin might be decreased due to natural or acquired resistance of L. monocytogenes to nisin, or complexity of the food environment. The limitation of nisin as a bacteriostatic agent in food could be improved using a combination of methods. In this
review, the physiochemical characteristics, species, bioengineered mutants, and antimicrobial mechanism of nisin are reviewed. Strategies of nisin combined with other antibacterial methods, including physical, chemical, and natural substances, and nanotechnology to enhance antibacterial effect are highlighted and discussed. Additionally, the antibacterial efficiency of nisin applied in real meat, dairy, and aquatic products is evaluated and analyzed. Among the various binding treatments, the combination with natural substances is more effective than the combination with physical and chemical methods. However, the combination of nisin and nanotechnology has more potential in terms of the impact on food quality.