益生菌的抑菌作用以及在水产品保鲜中的应用  

Antibacterial Effect and Application in Aquatic Products Preservation of Probiotics

作　　者：李红艳[1] 孙亚楠 翟赛亚[1] LI Hongyan;SUN Yanan;ZHAI Saiya(Department of Chemical Engineering and Food Science,Henan Quality Polytechnic,Pingdingshan 467001,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467001

出　　处：《食品科技》2024年第4期53-59,共7页Food Science and Technology

基　　金：河南省高等学校重点科研项目(23B210008)。

摘　　要：水产品因其营养特性而极易发生腐败变质,造成经济损失和食品安全问题。益生菌的体外抑菌特性为生物保鲜剂在水产品中的应用提供了更多选择和方向。文章结合对生物保鲜剂的来源和对益生菌体外抑菌作用以及途径的介绍,阐述了益生菌在水产品保鲜领域的应用现状及未来发展方向,为进一步认识益生菌的抑菌作用提供依据,为水产品保鲜剂的开发提供参考。Aquatic products are prone to spoilage due to their nutritional characteristics,resulting in economic losses and food safety issues.The in vitro antibacterial properties of probiotics provide more choices and directions for the application of biological preservatives in aquatic products.This article introduces the sources of biological preservatives and the in vitro antibacterial effects of probiotics,elaborates on the current application status and future research directions of probiotics in the field of aquatic product preservation,providing a basis for further understanding the antibacterial effects of probiotics and providing reference for the development of aquatic product preservatives.

关 键 词：生物保鲜 益生菌 抑菌 水产品 

分 类 号：TS201.3[轻工技术与工程—食品科学]