微生物防腐剂在食品保鲜上应用  

The Application of Microbial Preservatives in Food Preservation

作　　者：樊振江 孟楠 Fan Zhenjiang;Meng　Nan(Luohe Food Vocational College, Luohe　462000, China)

机构地区：[1]漯河食品职业学院,河南漯河462000

出　　处：《现代食品》2017年第4期12-14,共3页Modern Food

摘　　要：随着科技的发展,食品工业也得到快速发展,食品保鲜是食品界十分关注的问题。在食品保鲜中常用的微生物防腐剂是一类由微生物产生的食品防腐剂,它能抑制微生物的生长或直接杀死微生物,是一种天然、安全、高效的防腐剂,在食品保鲜界的应用越来越广泛。本文首先分析微生物防腐剂的种类,然后具体介绍了在食品保鲜中使用最广泛的乳酸链球菌素和纳他霉素的具体应用,对于微生物防腐剂在食品保鲜上的应用有很强的现实意义。With the development of science and technology,the food industry has develop rapidly,but thefood preservation is very concerned about the food industry.Microbial preservative is a kind of microbial foodpreservative,it is able to inhibit the growth of microorganisms or kill microbes directly and been applied to foodindustry more and more extensive because of it is natural safe and efficient.This paper discussed analyzesthe types of microbial preservatives,then analyze the specific use of nisin and natamycin in food preservation,the application of microbial preservatives in food preservation is of great practical significance.

关 键 词：微生物防腐剂 食品保鲜 乳酸链球菌素 纳他霉素 

分 类 号：TS202.3[轻工技术与工程—食品科学]