乳酸菌细菌素应用于肉制品防腐剂的研究进展  

Research advances on application of lactic acid bacteria bacteriocin in meat preservation

作　　者：诸永志[1] 姚丽娅[1] 徐为民[1] 王道营[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,南京210014

出　　处：《食品科技》2008年第2期136-139,共4页Food Science and Technology

基　　金：江苏省科技攻关项目(BE2006326);江苏省农业科学院院基金项目(6110646)

摘　　要：乳酸菌现已被广泛应用于饲料、医疗、生物防治、食品和发酵工业中,其所产细菌素由于具有一定的抑菌作用且无毒副残留,因而逐渐受到人们的重视,并被利用来开发天然的生物防腐剂。概述了细菌素的分类、抑菌作用机制以及近年来国内外报道的有关乳酸菌细菌素在肉制品防腐中的作用的研究进展。Bacteriocin genetic lactic acid bacteria is widely used in feed industry, medical treatment, biological control, food and fermentation industry. Because it has no poison side-effect and can protect against lots of pathogens affecting people＇s health, reseachers begin to attach importance to it and utilize it to develop natural biological preservatives. This review summarizes the classification of bactedocin, the modes of inhibition and some recent researches about application of lactic acid bacteria bacteriocin in meat preservation.

关 键 词：乳酸菌 细菌素 肉制品 防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]