生物防腐技术在传统酿造食品中的应用研究进展  

Research progress of biological control technology on traditional fermented foods

作　　者：吴晖[1] 刘磊[1] 刘冬梅[1] 李明阳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2007年第10期1-3,共3页China Brewing

基　　金：国家自然科学基金项目(20676042)

摘　　要：从保证传统酿造食品的安全出发,提出了生物防腐技术,即采用双歧杆菌等益生菌以抑制食品中的腐败菌和致病菌。该文介绍了生物防腐剂的防腐机理,并指出了目前存在的问题和今后的发展方向。In order to assure the safety of traditional fermented foods, biological control technology was introduced. The probiotics, including lactic acid bacteria and Bifidobacterium, were used to inhibit the growth of spoilage bacteria and pathogen in foods. The antibacterial mechanisms of biological control agents were introduced. The current problems and future development were also discussed.

关 键 词：益生菌 生物防腐 传统酿造食品 抑菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]