乳酸菌在食品防腐中的应用  

Bioprotective Potential of Lactic Acid Bacteria in Food

作　　者：李婷[1] 满朝新[2] 李琳瑶[1] 姜毓君[1,2] 

机构地区：[1]东北农业大学食品学院/乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学/国家乳业工程技术研究中心,哈尔滨150086

出　　处：《中国食物与营养》2013年第7期34-37,共4页Food and Nutrition in China

基　　金：国家"863计划"课题(项目编号:2011AA100902);国家自然科学基金(项目编号:31171718);黑龙江省教育厅科学技术研究重点项目(项目编号:12511z005)

摘　　要：近年来,随着人们健康意识的逐渐增强,对于食品的营养和安全性要求更高,食品在贮存期间的保藏方法也逐渐受到关注,天然防腐剂和生物防腐受到了消费者的青睐。应用乳酸菌或其代谢产物除具备一些益生功能外,也可以实现延长食品货架期的目的,并在一些食品加工领域中得到了一些应用。本文就乳酸菌及其代谢产物在食品防腐中的应用进行了综述。In recent years, with people＇s health awareness gradually improved, higher requirements about the nutrition and safety of food have been raised , and methods for food storage in the period of preservation also have attracted more attention. What is more, natural preservative and bioprotection have gained great favor of consumers. Application of lactic acid bacteria and their metabolites can prolong the shelf life of food in addition to their probiotic function with broad use in food processing field. This paper outlined the application of lactic acid bacteria and their metabolites in food antisepsis.

关 键 词：乳酸菌 生物防腐 细菌素 

分 类 号：TS201.3[轻工技术与工程—食品科学]