微生物源生物保鲜剂对水产品腐败菌作用机制研究进展  

Research Progress on Mechanism of Microbial Source Bio-preservatives on Spoilage Bacteria of Aquatic Products

作　　者：蓝蔚青[1,2,3] 冯豪杰 刘大勇 徐逍 谢晶 LAN Wei-qing;FENG Hao-jie;LIU Da-yong;XU Xiao;XIE Jing(College of Food Science and Technology b.National Experimental Teaching Demonstration Center for Food Science and Engineering,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China;Jiangsu Zhongyang Ecological Fish Co.,Ltd.,Nantong 226600,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学食品科学与工程国家级实验教学示范中心,上海201306 [3]上海水产品加工及贮藏工程技术研究中心,上海201306 [4]江苏中洋生态鱼类股份有限公司,江苏南通226600

出　　处：《包装工程》2020年第5期31-38,共8页Packaging Engineering

基　　金：农业部海水鱼产业体系项目(CARS-47-G26);江苏省农业科技自主创新资金(CX(18)2009);上海市科委平台能力建设项目(19DZ2284000)。

摘　　要：目的了解微生物源生物保鲜剂对水产品腐败菌作用的研究现状,延长水产品的贮藏货架期。方法分析常见水产品特定腐败菌种类、生物保鲜剂分类与主要优缺点,在此基础上,分别阐述乳酸链球菌素、ε-聚赖氨酸、乳酸菌、双歧杆菌等常用微生物源生物保鲜剂的抑菌机理与研究现状,提出其存在的问题和改进建议,并对微生物源生物保鲜剂的发展前景进行展望。结论微生物源生物保鲜剂与其他生物保鲜剂或保鲜技术相结合,能有效提高抑菌效果,发展前景广阔。The paper aims to understand the research status of microbial source bio-preservatives on spoilage bacteria and extend the shelf life of aquatic products. Based on the analysis of specific spoilage bacteria in common aquatic products, classification, advantages and disadvantages of common biological preservatives, the bacteriostatic mechanism and research progress of Nisin, ε-polylysine, lactic acid bacteria and bifidobacteria were described respectively. The main suggestions for improvement were put forward and the development of microbial source bio-preservatives was also prospected. Microbial source bio-preservatives combined with other bio-preservatives or preservation technology can improve the bacteriostatic effect effectively. It has broad development prospects.

关 键 词：水产品 微生物源生物保鲜剂 作用机制 研究进展 

分 类 号：S983[农业科学—捕捞与储运]