摘要
植物乳杆菌素是植物乳杆菌产生的一类具有抑菌活性的肽类,可以抑制许多革兰氏阳性菌。作者简述了细菌素的分类、植物乳杆菌素的抑菌范围和抑菌机制,并简要介绍了几种植物乳杆菌素的性质。尽管目前植物乳杆菌素还未被批准作为防腐剂在食品中使用,但植物乳杆菌已被广泛地应用到食品工业中,相信不久的将来植物乳杆菌素作为一类理想的天然食品防腐剂,应用前景将十分广阔。
Plantaricin is a kind of antibacterial peptide produced by L. plantarum that could inhibit a wide range of gram-positive bacteria. The classification of bacteriocin, spectrum of action, mode of action and characteristic of plantaricin were briefly introduced in this manuscript. Although the application of plantaricin in food has not been authorized, L. plantarum has been broadly used in food industry. It is believed that the application of plantaricin as a kind of natural food preservative will be very broadly in the future.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第5期121-126,共6页
Journal of Food Science and Biotechnology
