乳酸菌细菌素作为天然生物防腐剂在食品工业中的应用进展  

Advances on Application of Bacteriocins Produced by Lactic Acid Bacteria as Natural Bio-preservative in Food Industry

作　　者：刘国荣[1,2] 李平兰[2] 王成涛[1] 

机构地区：[1]北京工商大学 食品添加剂与配料北京高校工程研究中心/食品风味化学北京市重点实验室,北京100048 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《北京工商大学学报（自然科学版）》2012年第2期64-69,共6页Journal of Beijing Technology and Business University:Natural Science Edition

基　　金：国家自然科学基金资助项目(30671482);北京市教委科技面上项目(KM201110011001);北京工商大学青年教师科研启动基金项目(QNJJ2011-042)

摘　　要：乳酸菌细菌素是乳酸菌在代谢过程中合成的天然抑菌多肽或蛋白质,由于其对食品腐败菌和致病菌的强烈抑菌活性,已成为天然食品生物防腐剂研究与开发的热点.对乳酸菌细菌素在食品工业中的应用研究作了全面系统的综述,并指出了目前存在的主要问题和今后的研究方向.Bacteriocins were antibacterial activity protein or peptide produced by lactic acid bacteria,and they were identified with great potential as natural food bio-preservative because of their strongly antibacterial activity against food borne pathogens and spoilage organism.In this review,the development of the application of bacteriocin as preservative in food industry was reviewed.The existing problems and future research consideration were pointed out.

关 键 词：乳酸菌细菌素 天然生物防腐剂 食品工业 

分 类 号：TS202.3[轻工技术与工程—食品科学]