摘要
乳酸菌细菌素是一种天然的生物防腐剂,可以抑制或杀灭食品里致病微生物和腐败微生物从而保证食品安全。文中概述了乳酸菌细菌素的分类、作用机制、分离纯化方法及在肉制品防腐保鲜领域的应用,并展望了以后的研究方向。
Bacteriocins from lactic acid bacteria are natural biological preservatives, which can inhibit or kill pathogenic microorganisms and spoilage microorganisms in foodstuffs and ensure food safety. The classification, action mechanism, separation and purification of bacteriocins from lactic acid bacteria and their applications in the preserva- tion of meat products were summarized in this paper. The research directions in future were also prospected.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第7期271-277,共7页
Food and Fermentation Industries
基金
重庆市羊兔产业技术体系项目
国家兔产业技术体系肉加工与综合利用(CARS-44-D-1)
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
关键词
细菌素
肉
防腐保鲜
bacteriocin
meat
preservative