苯乳酸微生物代谢研究进展  

Research Progress of Phenyllactic Acid Microbial Metabolism

作　　者：孙大庆[1,2] 李芬 李洪飞 SUN Daqing;LI Fen;LI Hongfei(Mudanjiang Food and Biotechnology Innovation Institute, Heilongjiang Bayi Agricultural University, Mudanjiang, Heilongjiang 157000, China;National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultura University, Daqing, Heilongjiang 163319, China)

机构地区：[1]黑龙江八一农垦大学牡丹江食品与生物技术创新研究院,黑龙江牡丹江157000 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《农产品加工》2018年第5期55-56,59,共3页Farm Products Processing

基　　金：黑龙江省青年科学基金项目(QC2014C020);牡丹江市科学技术计划项目(Z2016N0015);黑龙江八一农垦大学"校内培育课题资助计划"项目(XZR2016-15)

摘　　要：苯乳酸是一种天然、安全、高效的小分子抑菌化合物,具有广泛的抑菌谱,既能抑制细菌又能抑制真菌生长,在食品工业中具有良好的应用前景。简述了苯乳酸的结构、来源、抑菌活性和机制,详细论述了苯乳酸微生物合成和分解代谢途径,旨为今后苯乳酸的微生物合成研究提供理论指导和借鉴。Phenyllactic acid is a natural,safe and efficient antibacterial compound. Phenyllactic acid has a broad spectrum of inhibition,which can both inhibit bacteria and inhibit fungal growth,and has a good application prospect in the food industry.This article briefly described the structure, origin, antibacterial activity and mechanism of phenyllactic acid, discussed the synthesis and catabolism pathways of phenyllactic acid microorganisms in detail,and aimed to provide theoretical guidance and reference for the future research on the microbial synthesis of phenyllactic acid.

关 键 词：苯乳酸 防腐剂 合成途径 分解途径 

分 类 号：TS202.3[轻工技术与工程—食品科学]