Recent Progress in Research on Antibacterial Action of Oligosaccharides

doi:10.7506/spkx1002-6630-201613043

Abstract

Abstract:

The current situation of food safety in China is still very serious. It is a new task for researchers to seek safe, efficient
and natural food preservative for processed fruits and vegetables. Many studies have proved that oligosaccharides have good
inhibitory effects on the growth of pathogenic microorganisms. The research and application of oligosaccharides as food
preservatives are very significant and promising, which have gradually become a new research hotspot in the food industry. The
present paper reviews recent progress in studying the antibacterial effect and mechanism of oligosaccharides from various sources.
This review is also focused on the current status and future prospects of their application in food preservation.

Key words: oligosaccharides, antibacterial activity, antibacterial mechanism, natural preservative

CLC Number:

TS255.1

JI Yaohu, DOU Huating, WU Houjiu, HUANG Linhua. Recent Progress in Research on Antibacterial Action of Oligosaccharides[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613043.

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