乳酸菌及其代谢产物在乳制品保鲜中的应用  

Application of lactic acid bacteria and their metabolites in dairy products preservation

作　　者：宋继宏[1] 王记成[1] 其木格苏都[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2014年第8期37-41,共5页China Dairy Industry

基　　金：农业部现代农业产业技术体系建设项目(CARS-37)

摘　　要：乳酸菌及其某些代谢产物,以其天然、强抗菌性及安全可靠等优势,已逐步应用于食品保鲜中。对乳酸菌用于乳制品保鲜的类型、代谢产物抗菌机制以及应用进行了综述,为研究开发新型食品保鲜剂提供依据。lactic acid bacteria and some of its metabolites with natural, strong antibacterial activity, secure and other advantages have been applied in food preservation gradually. The types of lactic acid bacteria as biopreservation used in dairy,antibacterial mechanism of metabolic products and its application were reviewed, have provide the basis for research and develop new food preservative.

关 键 词：乳酸菌 代谢产物 乳制品保鲜 

分 类 号：Q935[生物学—微生物学] TS252.26[轻工技术与工程—农产品加工及贮藏工程]