摘要
乳酸菌细菌素是乳酸菌在代谢过程中合成的天然抑菌多肽或蛋白质,由于其对食品腐败菌和致病菌的强烈抑菌活性,已成为天然食品生物防腐剂研究与开发的热点.对乳酸菌细菌素在食品工业中的应用研究作了全面系统的综述,并指出了目前存在的主要问题和今后的研究方向.
Bacteriocins were antibacterial activity protein or peptide produced by lactic acid bacteria,and they were identified with great potential as natural food bio-preservative because of their strongly antibacterial activity against food borne pathogens and spoilage organism.In this review,the development of the application of bacteriocin as preservative in food industry was reviewed.The existing problems and future research consideration were pointed out.
出处
《北京工商大学学报（自然科学版）》
CAS
2012年第2期64-69,共6页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
国家自然科学基金资助项目(30671482)
北京市教委科技面上项目(KM201110011001)
北京工商大学青年教师科研启动基金项目(QNJJ2011-042)
