食品生物防腐剂——抗真菌乳酸菌研究进展  

Advances on Research of Antifungal Lactic Acid Bacteria as a Biopreservative in Food Industry:a Review

作　　者：程璐[1,2] 缪铭[1] 张涛[1] 江波[1] 沐万孟[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2010年第9期129-133,共5页Food and Fermentation Industries

基　　金："十一五"国家863资助项目(2006AA10Z334)

摘　　要：抗真菌乳酸菌是一种食品生物防腐剂。人们已将大量的乳酸菌抗真菌代谢产物,例如环二肽、苯乳酸、蛋白质化合物,以及3-羟基脂肪酸等从乳酸菌中成功分离了出来。文中总结了关于抗真菌乳酸菌的主要研究成果,并展望了其作为生物防腐剂的应用前景。Antifungal lactic acid bacteria is a kind of biopreservative used in food industry. Recently, a number of antifungal metabolites, such as cyclic dipeptides, phenyllactic acid, proteinaceous compounds, 3-hydroxylated fatty acids and so on have been isolated from lactic acid bacteria. This review summarizes these findings and gives the prospect for application of antifungal lactic acid bacteria as a biopreservative.

关 键 词：乳酸菌 生物防腐剂 抗真菌活性 代谢产物 

分 类 号：TS202.3[轻工技术与工程—食品科学]