| 乳酸菌类细菌素的研究进展 |
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| 引用本文： | 黄现青,高晓平,韩庆功,崔艳红.乳酸菌类细菌素的研究进展[J].中国乳品工业,2007,35(9):41-43,57. |
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| 作者姓名： | 黄现青 高晓平 韩庆功 崔艳红 |
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| 作者单位： | 1. 河南农业大学,食品科学技术学院,郑州,450002
2. 河南科技学院,动物科学系,河南,新乡,453003 |
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| 摘 要： | 对乳酸菌进行了简要分类，然后按乳酸菌产生的细菌素的结构组成特点进行了分类，对不同类型的乳酸菌细菌素的组成特点和功能特点进行了简要介绍。此外，对其合成过程及其产生抗菌活性的可能机理进行了描述，在此基础上，对影响乳酸菌类细菌素抗菌作用效果的外界因素和内部环境条件进行了详细分析。最后，论述了目前乳酸菌类细菌素在食品中的应用现状，对其在食品行业中的应用前景进行了探讨和预测。
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| 关 键 词： | 细菌素 乳酸菌 应用 |
| 文章编号： | 1001-2230（2007）09-0041-03 |
| 修稿时间： | 2007-03-30 |
Investigation view of bacteriocin of lactobacillus |
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| HUANG Xian-qing,GAO Xiao-ping,HAN Qing-gong,CUI Yan-hong.Investigation view of bacteriocin of lactobacillus[J].China Dairy Industry,2007,35(9):41-43,57. |
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| Authors: | HUANG Xian-qing GAO Xiao-ping HAN Qing-gong CUI Yan-hong |
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| Affiliation: | 1.College of Food Science and Technology, Henan Agriculture university, Zhengzhou 450002, China;2.College of Animal Science and Veterinary Medicine,Henan Institule of Science and Technology,Xinxiang 453003,China |
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| Abstract: | At first, sorts of lactobacillus were illustrated simply, bacteriocins of lactobacillus were categorized according to their structures, composition and function characters of diverse bacteriocins of lactobacillus were introduced. In addition, composing process and possible mechanisms of antibacterial activity were described, and inner factors and outer factors affecting antibacterial activity of bacteriocins of lactobacillus were analyzed. At last, current applications of bacteriocin from lactobacillus in food were manifested, and application prospect of bacteriocin was also discussed and forecasted. |
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| Keywords: | bacteriocin lactobacillus application |
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