霉菌和酵母不仅引起果蔬、谷类、乳制品和肉制品等食品及农产品腐败变质，造成巨大的经济损失，而且霉菌还产生有害于人体健康的黄曲霉毒素、伏马菌素、单端孢霉烯、赭曲霉素A和棒曲霉素等真菌毒素，给食用者带来潜在的食品安全隐患。随着消费者对鲜活和微加工食品的需求不断增加，化学防腐剂在食品中应用受到限制，食品生物保护剂研究及应用已成为热点。乳酸菌通过生态位竞争、形成酸性环境和产生各种代谢产物对致病菌和腐败微生物具有较强的拮抗作用，作为一新型生物保护剂已广泛应用于各种食品中。本文对食品中抗真菌性乳酸菌的筛选和应用、乳酸菌产生的抗真菌代谢产物以及发展趋势进行综述，为进一步探究乳酸菌抗菌机理，研发高效食品生物保护剂提供借鉴与参考。

Yeasts and moulds can cause serious spoilage of all kinds of foods and agricultural products, including fruits, vegetables, cereal, dairy products and meat and lead to sizable economic losses. Moulds also produce health-damaging mycotoxins such as aflatoxins, trichothecenes, fumonisins, ochratoxin A and patulins, and possibly bring great hidden danger to food security. Consumer demands for minimally processed foods and reduced use of chemical preservatives have stimulated to research on antifungal bio-protective agents. Lactic acid bacteria (LAB) has been widely applied as bio-protective agents in all kinds of foods, because of their effective antagonistic activity against pathogenic bacteria and spoilage microorganisms in food by ecological niche competition in which forms an acidic environment and produces various antimicrobial end-products. This review summarized the screenings and potential applications of antifungal Lactic acid bacteria in the preservation of food, and antifungal metabolites from lactic acid bacteria and their inhibitory mechanisms. Some tendencies were presented and discussed, aiming to supply reference to the further research in this paper.

“十二五”国家科技支撑计划课题（No. 2012BAD29B06）；辽宁省高校重大科技平台开放课题（No.LNSAKF2011011）