摘要
乳酸链球菌素(Nisin)是一种天然的生物防腐剂,Nisin具有抑菌效果好,耐热稳定性,对革兰氏阳性菌抑菌谱广,对人体无毒副作用等特点,在食品行业中的防腐保鲜效果良好。文章对Nisin的结构、分类、特性、抑菌机理及其在食品中的应用进行了详细的阐述,对以后进行深入的研究具有非常重要的意义。
Nisin is a natural biological preservative. It has good antibacterial effect, thermal stability, wide antimicrobial spectrum of gram-positive bacteria, and non-toxic side effects to the human body. Thus, nisin has good preservative effect in food industry. Mainly introduce the molecular structure, classification, correlation characteristics antimicrobial mechanism of nisin and its application in food industry, which has a vital significance to the further research.
出处
《中国调味品》
CAS
北大核心
2017年第3期157-160,165,共5页
China Condiment
