乳品丙酸杆菌素作为生物防腐剂的研究进展  

Progress to dairy propionicins as biopreservatives

作　　者：诸晓强[1] 陈乐乐[2] 

机构地区：[1]黑龙江省乳品工业技术开发中心,黑龙江哈尔滨150086 [2]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《中国乳品工业》2006年第9期40-43,共4页China Dairy Industry

摘　　要：乳品丙酸杆菌细菌素是乳品丙酸杆菌产生的多肽或蛋白质。本文主要对乳品丙酸杆菌特性及其细菌素种类和防腐作用作详细介绍,由于乳品丙酸杆菌素是食品级微生物产生的而且具有较广泛的pH耐受和热稳定性,因此是一种极好的天然食品防腐剂,具有广泛的应用前景。Dairy propionicins are peptides or proteins produced by dairy propionibacteria. The paper mainlyintroduces characteristics of dairy piopionibacteria and several kinds ofpropionicins and their application.Sincedairy propionicins are produced by food-grade organisms and have pH tolerance and heat-stability, the propionicins have widely application as natural food biological preservatives.

关 键 词：乳品丙酸杆菌 丙酸杆菌素 生物防腐剂 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]