文献类型： 外文期刊
第一作者： Shen, Heng-Sheng
作者： Shen, Heng-Sheng;Chen, Jun-Chen;Shen, Heng-Sheng;Shao, Suqin;Zhou, Ting
作者机构：
关键词： antimicrobials; food safety; mushroom; natural preservatives
期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：12.811； 五年影响因子：15.365 ）
ISSN： 1541-4337
年卷期： 2017 年 16 卷 2 期
页码：
收录情况： SCI
摘要： The interest in discovering and developing natural antimicrobials has significantly increased due to consumer preferences for foods that are free of chemical preservatives while still microbiologically safe. One of the best sources of natural antimicrobials is certain mushrooms (fungi) as many of them not only have nutraceutical functions but also possess antimicrobial properties. This article reviews the available information on mushroom antimicrobials for food safety control. It includes available resources, extraction procedures, antimicrobial activities, and the status of their applications to food safety. The review indicates that there are great potential benefits to be gained from mushroom antimicrobials in food production, processing, and preservation as a biosolution to meet the increasing demands for food quality and safety.
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