摘要
乳酸菌抗茵肽是乳酸菌代谢过程产生的一类具有活性的多肽或蛋白质物质，可抑制或杀死食品中的病原茵或腐败菌。近几年，乳酸茵对其他细菌的拮抗作用的机理研究得最多的是乳酸菌抗茵肽，在食品行业中具有广泛的应用前景，这是由于乳酸茵抗茵肽被认为是一种“天然”的食品添加剂而容易被接受。对乳酸菌抗菌肽作用机理的研究可为其在食品安全生产加工业中的应用奠定了基础。本文综述了乳酸菌抗茵肽的分类及作用机制的最新研究进展。
Antimicrobial peptides are ribosomally synthesized active polypeptides or protein substances from lactic acid bacteria metabolic process and can inhibit pathogens or food spoilage bacteria. It has wide application pros- pects in the food industry and can be accepted as natural food additives. In recent years, it is paid much atten- tion to the antagonistic mechanism of antimicrobial peptides from lactic acid bacteria. It is significant to knowl- edge on the antibacterial mechanism of antimicrobial peptides to its application in food safety and processing in- dustry. This review mainly focuses on the latest study of classification and mechanism of antimicrobial peptides from lactic acid bacteria.
出处
《中国甜菜糖业》
2013年第4期46-50,共5页
China Beet & Sugar
基金
国家自然基金项目（30900996）,中央高校基本科研业务费专项资金项目（HIT.NSRIF.201185）,国家博士后后特别资助项目（2012T50346）
关键词
乳酸菌
抗菌肽
抗菌机制
Lactic Acid Bacteria
Antimicrobial Peptides
Antimicrobial Mechanism
