天然食品防腐剂的协同抗菌作用  

The Synergistic Effects of Natural Food Preservatives Against Microorganisms

作　　者：李兴峰[1] 刘豆[1] 薛江超[1] 宁亚维[1] 王志新[1] 贾英民[1] 

机构地区：[1]河北科技大学生物科学与工程学院河北省发酵工程技术研究中心,石家庄050018

出　　处：《中国食品学报》2014年第3期140-144,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31101358);国家科技支撑计划项目(2013BAD10B03);国家863计划项目(2011AA100901)

摘　　要：具有协同抑菌作用的防腐剂联合使用,可降低单一防腐剂的使用剂量,扩大抑菌谱,提高食品安全性,由此引起了广泛关注。本文介绍了食品防腐剂协同抑菌作用的概念及其评价方法,综述天然食品防腐剂——乳酸链球菌素、纳他霉素和聚赖氨酸等的协同抗菌研究现状。The combination of preservatives with synergistic effect has gained increasing attention,due to the fact that it can reduce the amount of single preservative,broaden the antibacterial spectrum,and improve the safety of food product.In this paper,the definition and evaluation method of synergistic antimicrobial effect of food preservative were introduced,and the research on three major natural food preservatives（i.e.,nisin,natamycin and ε-polylysine） were reviewed.

关 键 词：天然食品防腐剂 协同抗菌 乳酸链球菌素 纳他霉素 聚赖氨酸 

分 类 号：TS202.3[轻工技术与工程—食品科学]