食品科学 ›› 2005, Vol. 26 ›› Issue (7): 251-255.
• 专题论述 • 上一篇 下一篇
刘翀, 杨洋
出版日期:
发布日期:
LIU Chong, YANG Yang
Online:
Published:
摘要： 细菌素是细菌产生的可以杀死或抑制别的细菌生长的抗菌蛋白。许多乳酸菌(LAB)产生各种各样的细菌素,其中的尼生素是唯一的在食品中作为防腐剂广泛使用的细菌素。文章综述了以尼生素为重点对细菌素与抗生素的区别、活性细菌素分子的形成以及其在食品中的应用,并比较了这两种类型的分子的合成、作用模式、抵抗力和安全性。
关键词: 细菌素, 抗菌剂, 抗生素, 尼生素, 食品防腐
Abstract: Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Manylactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Among these bacteriocins nisin is the only onewidely used as a food preservative. This article gave an overview of different between bacteriocin and antibiotics, activebacteriocin molecule forming, and bacteriocin applications in food. A comparison of the synthesis, mode of action, resistance andsafety of the two types of molecules was covered.
Key words: bacteriocin, ant microbial, antimicrobial, nisin, food preservation
刘翀, 杨洋. 安全的天然食品防腐剂细菌素[J]. 食品科学, 2005, 26(7): 251-255.
LIU Chong, YANG Yang. Review on Bacteriocins as Safety and Natural Food Preservatives[J]. FOOD SCIENCE, 2005, 26(7): 251-255.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2005/V26/I7/251
京公网安备 11010202009729号