乳酸菌生物保鲜在水产品中的应用研究进展  

Research progress in the application of biological preservation with lactic acid bacteria in aquatic products

作　　者：吕欣然[1] 白凤翎[1] 励建荣[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,“食品贮藏加工及质量安全控制工程技术研究中心”辽宁省高校重大科技平台,辽宁锦州121013

出　　处：《食品工业科技》2014年第2期340-345,共6页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划课题(2012BAD29B06);辽宁省高校重大科技平台开放课题(LNSAKF2011011)

摘　　要：腐败和致病微生物是导致水产品腐败和食用安全的主要因素,由于物理化学微生物控制技术在鲜活和微加工水产品应用受到限制,致使生物保鲜技术在食品领域悄然兴起。本文对水产品中的细菌菌相构成,生物保鲜技术和乳酸菌生物保护剂在水产品中的应用等方面进行综述,重点阐述冷冻和鲜活水产品中的乳酸菌来源、控制目标微生物和乳酸菌抑菌机制以及在水产品中的应用前景,旨在进一步开发乳酸菌生物保护剂在水产品中的潜在应用价值。Spoilage microorganisms and pathogens are major factors in spoilage of aquatic products and food safety. Some physical and chemical techniques are restricted in food preservation and lightly processing fishery products, which leads to the emergence of bio- preservative techniques quietly. The microflora composition of aquatic products,bio-preservation techniques of marine products,and the application of bioprotective control both spoilage and pathogenic bacteria using lactic acid bacteria,were reviewed. These sources of lactic acid bacteria in cold condition and fresh fishery products,inhibiting target bacteria,antibacterial mechanism of lactic acid bacteria and its application prospect were elaborated. It was further raised the potential value for lactic acid bacteria as bio-protective agents in aquatic products.

关 键 词：水产品 乳酸菌 腐败菌 致病菌 生物保护剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]