食品科学
• 专题论述 • 上一篇
赵爱珍,徐兴然
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ZHAO Ai-zhen,XU Xing-ran
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摘要:
Ⅱa类乳酸菌细菌素是一类抗菌肽,具有作为食品防腐剂或者抗菌药物的潜力。本文综合30种Ⅱa类乳酸菌细菌素的研究概况,从天然产生菌、产生途径、抗微生物功能、抗菌谱、作用方式和结构特征等方面对其进行分类综述,为全面了解该类细菌素提供一定的参考。
关键词: Ⅱa类细菌素, 乳酸菌, 抗菌肽, 分类
Abstract:
Class Ⅱa bacteriocins produced by lactic acid bacteria (LAB) belong to antimicrobial peptides and have potential applications as food preservatives or therapeutic agents. In this article, 30 class Ⅱa bacteriocins are classified into different groups according to native bacteria, production methods, antimicrobial functions, antibacterial spectrum, action modes and structures.
Key words: class Ⅱa bacteriocin, lactic acid bacteria, antimicrobial peptide, classification
中图分类号:
TS201.3
赵爱珍,徐兴然. Ⅱa类乳酸菌细菌素的分类[J]. 食品科学, doi: 10.7506/spkx1002-6630-201317074.
ZHAO Ai-zhen,XU Xing-ran. Classification of Class Ⅱa Bacteriocins from Lactic Acid Bacteria[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317074.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201317074
https://www.spkx.net.cn/CN/Y2013/V34/I17/356