乳酸菌细菌素应用研究进展  

Progress of Application Research on Lactic Acid Bacteria Bacteriocin

作　　者：徐炳政[1] 王颖[1,2] 梁小月 张东杰[1] 张桂芳 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮工程技术研究中心

出　　处：《黑龙江八一农垦大学学报》2015年第1期60-63,共4页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省博士后资助项目(LBH-Z13169);黑龙江省教育厅新世纪人才项目(2014-2016)

摘　　要：乳酸菌发酵过程中的抑菌代谢产物包括有机酸和细菌素,乳酸菌细菌素作为一类生物抑菌剂近年来得到了广泛关注。文章简述了乳酸菌细菌素通用分类方式,着重综述了乳酸菌细菌素在食品工业、生物医药及畜牧养殖领域的应用进展,同时探讨了其应用安全性及目前研究中所存在的问题。相信不久的将来乳酸菌细菌素作为一类理想的天然食品防腐剂,应用前景将十分广阔。The inhibitory metabolites from fermentation process of lactic acid bacteria included organic acid and bacteriocin,and bacteriocins from LAB have been concerned as the biological bacteriostat in recent years. This article briefly expounded the general classifications of bacteriocins from LAB,and focused on summarizing application progress of bacteriocins from LAB in the food industry,biological medicine industry and animal husbandry,and discussed its application safety and the existing problems in the present research. The bacteriocins from LAB as a kind of natural food preservative would be very broadly applied in the future.

关 键 词：乳酸菌细菌素 应用 研究 进展 

分 类 号：TQ465.6[化学工程—制药化工]