抗菌肽对食品腐败菌抑制效果的研究进展  

Research Progress of Antibacterial Peptides in Inhibiting Food Degradation Bacteria

作　　者：金红[1] 叶锐 徐晶 陈丽娇[1] 梁鹏[1] 姜珊 程文健[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《农产品加工》2018年第3期59-63,共5页Farm Products Processing

基　　金：福建农林大学高水平大学建设项目(612014043)

摘　　要：抗菌肽广谱抗菌,对食品中多种革兰氏阴性菌和革兰氏阳性菌有较强的杀灭作用,在酸性条件下活性强,有良好的溶解性和稳定性,易被人体消化水解且无毒副作用,是一种新型的食品防腐剂,已经成为食品生物防腐保鲜剂研究中的一项热点。通过综述动物源、植物源和微生物源抗菌肽对不同食品腐败菌的抑制效果,研究其在食品保鲜中的应用。Antibacterial peptide has a broadly spectrum bactericidal effect,and can forcefully kill many G＋ and G- in foodwhich is a new type of food preservatives and has become a hotspot in the research of the food additive. It is easy to be digestedfor human and has the good solubility and stability as well as strong activity under the condition of acid. This paper reviewedthe animal,plant sources and microbial source of antimicrobial peptides inhibition effect of different food spoilage organismsand its application in food preservation.

关 键 词：抗菌肽 食品腐败菌 防腐保鲜 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]