摘要
细菌素是由细菌产生的抗生代谢产物,在代谢过程中通过核糖体合成的一类具有抑菌活性的多肽或前体多肽,细菌素具有不易产生耐药性、无危害等特点,是食品防腐保鲜方面良好的天然防腐剂。本文综述了细菌素的来源与分类、作用机制、筛选纯化方式与靶标及应用。结合前人对细菌素的相关研究,指出了随着细菌素抑菌机理的广泛发展研究,细菌素将有很大的应用前景。
Bacteriocin is an antibiotic metabolite produced by bacteria.It is a kind of polypeptide or precursor polypeptide with antibacterial activity synthesized by ribosomes in the process of metabolism.Bacteriocin is not easy to develop drug resistance and is no harm to human being.It is a good natural food preservative.In this paper,the sources of bacteriocin and its classification,functional mechanism,screening and purification methods,hitting targets and its applications are reviewed.The conclusion is that based on previous studies and more understanding of anitibacterial mechanism,bacteriocin have a great prospect for application.
作者
郑文雄
陈燕清
肖凯帆
任文彬
ZHENG Wen-xiong;CHEN Yan-qing;XIAO Kai-fan;REN Wen-bin(School of Light Industry and Food,Zhongkai College of Agriculture and Engineering,Guangzhou 510000)
出处
《中国食品添加剂》
CAS
北大核心
2021年第1期119-125,共7页
China Food Additives
关键词
细菌素
抑菌机制
来源分类
筛选纯化
生产应用
bacteriocin
bacteriostatic mechanism
source classification
screening and purification
production and application
