Nisin抗菌肽在食品抗菌防腐中的应用  

Application of Nisin Antibacterial Peptide in Food Preservation

作　　者：余楠楠 陈琛[1] YU Nan-nan;CHEN Chen(College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西汉中723000

出　　处：《食品研究与开发》2020年第17期198-204,共7页Food Research and Development

基　　金：国家高端外国专家项目(GDT20186100426);陕西省重点研发计划项目(2020NY-139)。

摘　　要：乳酸链球菌素(亦称乳链菌肽或Nisin)是一种安全、高效、无副作用的天然防腐剂。目前已有很多研究表明乳酸链球菌素对动植物致病菌和病原微生物的生长具有很好的抑制作用,有一定的研究意义和应用前景,已经逐渐成为新的研究热点。对Nisin不同来源及生产方法进行阐述,重点介绍其抗菌活性及其在肉类、乳制品、果蔬保鲜防腐中的研究现状,对其应用前景进行展望,为其进一步的研究和综合开发利用提供一定的理论参考。Nisin is a safe,highly effective,no side effect natural preservative.At present,many studies have shown that Nisin has a good inhibitory effect on the growth of pathogenic bacteria and microorganisms in plants and animals,and has certain research significance and application prospects,and has gradually become a new research hotspot.The different sources and production methods of Nisin were introduced.The antibacterial activity of Nisin and its research status in meat,dairy products,fruits and vegetables preservation and preservation were mainly introduced.The application prospect of Nisin was prospected,which provided a theoretical reference for its further research and comprehensive development and utilization.

关 键 词：乳酸链球菌素 制备技术 抗菌活性 保鲜防腐 生物防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]