【摘要】 食品发酵微生物及其代谢产物具有一定的抑菌功效,由于其安全性成为发展食品级安全生物拮抗的热点,并且成为寻找开发天然防腐剂的重要源泉。红曲是我国传统发酵食品,其天然防腐作用已有报道。红曲霉发酵体系中含有抑菌成分,固态或液态发酵方式均可生产红曲防腐剂。食品添加剂的发展方向是天然、安全、高效,开发食品级安全的天然红曲防腐剂具有广阔应用前景。基因改组技术能够通过细胞融合、传达分离、高通量筛选,将来源于出发菌群各菌株的优势基因集中于一个后代菌,采用基因组改组技术选育成功高活力红曲,为开发高活力红曲防腐剂奠定了基础。本文对红曲防腐剂的抑菌防腐效应、红曲防腐剂的生产工艺及应用作一简单综述,并探索高活力红曲防腐剂的研发策略。更多还原

【Abstract】 Food fermentation microorganisms and their metabolites have become a hot research topic due to their natural antibacterial effects.Monascus is a Chinese traditional fermented food,its preservative effect has been reported.Microorganism-inhibiting substances are formed in Monascu fermentation process.Monascu preservatives could be prepared by either solid-fermentation or liquid-fermentation.The development trend of food additive is natural,safe and efficient.Genetic modified techniques use cell fusion,recombination of DNA,followed by separation and high-throughput screening to select the best colony.Monascu with high activity has been successfully constructed through genome shuffling.The result from this study provided foundation for future development.The antibacterial effect,production technology and application of are summarized.The high active monascus preservatives technology is also prospect.更多还原