食品微生物的抗菌特性在食品防腐中的应用  

Application of Antibacterial Properties of Food Microorganisms in Food Preservation

作　　者：李宏双 孟春玲 LI Hongshuang;MENG Chunling(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000

出　　处：《现代食品》2025年第4期85-87,共3页Modern Food

摘　　要：随着全球食品安全标准的日益严格,食品保鲜和延长货架期的需求不断增加,食品微生物的抗菌特性作为一种天然、有效的食品防腐手段引起了广泛关注。微生物源抗菌剂不仅能够抑制食品中有害微生物的生长,还可作为食品添加剂保持食品的新鲜度和营养价值。基于此,本文就食品微生物的抗菌特性在食品防腐中的实际应用展开探讨,旨在为食品工业提供一种安全的防腐方案,为食品安全和公共健康贡献力量。With the increasingly strict global food safety standards,the demand for food preservation and extended shelf life is constantly increasing.The antibacterial properties of food microorganisms as a natural and effective food preservation method have attracted widespread attention.Microbial derived antibacterial agents can not only inhibit the growth of harmful microorganisms in food,but also serve as food additives to maintain the freshness and nutritional value of food.Based on this,this article explores the practical application of the antibacterial properties of food microorganisms in food preservation,aiming to provide a safe preservation solution for the food industry and contribute to food safety and public health.

关 键 词：食品微生物 抗菌特性 食品防腐 食品安全 

分 类 号：TS201.3[轻工技术与工程—食品科学]