乳酸菌细菌素作用机理的研究  

Overview of the Mechanism of Action of Lactis Acid Bacteria Bacteriocins

作　　者：李瑞胜[1] 别怀周[1] 张明[1] 

机构地区：[1]安徽农业大学生命科学学院,安徽合肥230036

出　　处：《安徽农业科学》2012年第27期13616-13617,13621,共3页Journal of Anhui Agricultural Sciences

摘　　要：乳酸菌细菌素可抑制或杀死食品中的病原菌和腐败菌,是天然的食品防腐剂。对乳酸菌细菌素作用机理的研究可为其在食品工业中的应用奠定基础,就I类和Ⅱ类细菌素的作用机理进行了综述。Lactis acid bacteria bacteriocin acts as a natural food preservative to inhibit or kill the pathogenic bacteria and spoilage microorganism of food.The research about the mechanism of bacteriocin has laid a foundation for the application of bacteriocin in food.In this paper,the mechanism of class I and class II bacteriocins were reviewed.

关 键 词：乳酸菌细菌素 作用机理 食品工业 

分 类 号：S182[农业科学—农业基础科学]