| 乳酸菌素-安全、天然的食品防腐剂 |
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| 引用本文： | 权春善,徐洪涛,王军华,刘长建,范圣第.乳酸菌素-安全、天然的食品防腐剂[J].微生物学杂志,2006,26(3):86-89. |
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| 作者姓名： | 权春善 徐洪涛 王军华 刘长建 范圣第 |
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| 作者单位： | 1. 大连民族学院,生命科学学院,辽宁,大连,116600
2. 大连理工大学,环境与生命学院,辽宁,大连,116024 |
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| 摘 要： | 乳酸菌素是一类由乳酸菌在代谢过程中通过核糖体合成机制产生的抗菌多肽或蛋白,胞外分泌,能够通过在细胞膜上形成孔道或抑制细胞壁合成来达到溶菌目的。主要从乳酸菌素在食品中应用的安全性、影响乳酸菌素生物合成的条件、乳酸菌素活性的影响因素、以及目前乳酸菌素在食品领域的应用等方面进行了评述,揭示了乳酸菌素广阔的市场应用前景,从而使乳酸菌素这种天然防腐剂能获得更好地开发和利用。
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| 关 键 词： | 乳酸菌素 安全性 抑菌活性 食品 |
| 文章编号： | 1005-7021(2006)03-0086-04 |
| 修稿时间： | 2005年1月8日 |
Lactobacteriocin-Safety and Natural Food Preservative |
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| QUAN Chun-shan,XU Hong-tao,WANG Jun-hua,LIU Chang-jian,FAN Sheng-di.Lactobacteriocin-Safety and Natural Food Preservative[J].Journal of Microbiology,2006,26(3):86-89. |
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| Authors: | QUAN Chun-shan XU Hong-tao WANG Jun-hua LIU Chang-jian FAN Sheng-di |
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| Institution: | 1.Dalian Nationalities Univ.Dalian 116600;2.Dalian Univ.of Technol.Dalian 116024 |
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| Abstract: | Lactobacteriocins are extracellularly excreted peptides or proteins produced by metabolism of kinds of lactic acid bacteria(LAB) through ribosomal synthetic mechanism.They could extend bacteriolytic goal through the formation of pores on cell membrane or inhibit cell wall synthesis.This review mainly appraise them through comments on the safety of the lactobacteriocins,conditions that affect the lactobacteriocin biosynthesis,factors that affect lactobacteriocins activity,and their safety in current application in food industrial fields,to reveal wide market application prospect and other aspects,therefore,to enable lactobacteriocins,the natural preservative,a better development and uses. |
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| Keywords: | lactobacteriocin safety application in foods antibacterial activity food |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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