乳链菌肽应用新进展  

Latest Development of Nisin's Application

作　　者：张国只[1] 陈林海[1] 王雁萍[1] 李宗伟[1] 杨天佑[1] 李宗义[2] 

机构地区：[1]郑州大学离子束生物工程省重点实验室,郑州450052 [2]河南师范大学生命科学学院,新乡453002

出　　处：《中国农学通报》2006年第5期102-105,共4页Chinese Agricultural Science Bulletin

基　　金：极端微生物及其功能利用的基础研究(973计划")耐辐射菌等极端微生物DNA修复机制"(2004CB719604)。

摘　　要：食品防腐剂一直是食品科学的研究热点。乳链菌肽是一种目前应用最为广泛的高效、无毒天然食品防腐剂,已经广泛应用于肉类、牛奶、干酪、蔬菜等食品的防腐处理,而且应用领域还在不断扩展。在此,对乳链菌肽在活性食品包装材料、农业饲料、避孕药物、医学移植等新领域应用的最新进展进行了综述,介绍了乳链菌肽与非热处理技术联合作用的特点和杀菌机制,同时对应用前景进行了展望。Food preservative has been the cient, innoxious natural food preservative, cheese, vegetable etc, and its application nisin＇s application on active packaging one hot spot of food sciences. As the most widely used high-effinisin has been widely applied in the preservation of meat, milk, area is being steadily extended recently. The latest advances of materials, agriculture feed, contraceptive medicine, implantable medical devices are summarized, and the sterilization characteristics and mechanisms of nisin combined with non-thermal inactivation techniques are also introduced in this paper. Moreover, the prospects of nisin＇s application are envisioned.

关 键 词：乳链菌肽 应用 新进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]