| 微生物源生物保鲜剂对水产品腐败菌作用机制研究进展 |
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| 引用本文： | 蓝蔚青,冯豪杰,刘大勇,徐逍,谢晶.微生物源生物保鲜剂对水产品腐败菌作用机制研究进展[J].包装工程,2020,41(5):31-38. |
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| 作者姓名： | 蓝蔚青 冯豪杰 刘大勇 徐逍 谢晶 |
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| 作者单位： | 1.上海海洋大学 a.食品学院 b.食品科学与工程国家级实验教学示范中心，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海 201306,1.上海海洋大学 a.食品学院 b.食品科学与工程国家级实验教学示范中心，上海 201306,3.江苏中洋生态鱼类股份有限公司，江苏 南通，226600,3.江苏中洋生态鱼类股份有限公司，江苏 南通，226600,1.上海海洋大学 a.食品学院 b.食品科学与工程国家级实验教学示范中心，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海 201306 |
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| 基金项目： | 农业部海水鱼产业体系项目（CARS-47-G26）；江苏省农业科技自主创新资金（CX（18）2009）；上海市科委平台能力建设项目（19DZ2284000） |
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| 摘 要： | 目的了解微生物源生物保鲜剂对水产品腐败菌作用的研究现状,延长水产品的贮藏货架期。方法分析常见水产品特定腐败菌种类、生物保鲜剂分类与主要优缺点,在此基础上,分别阐述乳酸链球菌素、ε-聚赖氨酸、乳酸菌、双歧杆菌等常用微生物源生物保鲜剂的抑菌机理与研究现状,提出其存在的问题和改进建议,并对微生物源生物保鲜剂的发展前景进行展望。结论微生物源生物保鲜剂与其他生物保鲜剂或保鲜技术相结合,能有效提高抑菌效果,发展前景广阔。
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| 关 键 词： | 水产品 微生物源生物保鲜剂 作用机制 研究进展 |
| 收稿时间： | 2019/8/5 0:00:00 |
| 修稿时间： | 2020/3/10 0:00:00 |
Research Progress on Mechanism of Microbial Source Bio-preservatives on Spoilage Bacteria of Aquatic Products |
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| LAN Wei-qing,FENG Hao-jie,LIU Da-yong,XU Xiao and XIE Jing.Research Progress on Mechanism of Microbial Source Bio-preservatives on Spoilage Bacteria of Aquatic Products[J].Packaging Engineering,2020,41(5):31-38. |
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| Authors: | LAN Wei-qing FENG Hao-jie LIU Da-yong XU Xiao and XIE Jing |
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| Affiliation: | 1a.College of Food Science and Technology b.National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; 2.Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China,1a.College of Food Science and Technology b.National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China,3.Jiangsu Zhongyang Ecological Fish Co., Ltd., Nantong 226600, China,3.Jiangsu Zhongyang Ecological Fish Co., Ltd., Nantong 226600, China and 1a.College of Food Science and Technology b.National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China; 2.Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China |
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| Abstract: | The paper aims to understand the research status of microbial source bio-preservatives on spoilage bacteria and extend the shelf life of aquatic products. Based on the analysis of specific spoilage bacteria in common aquatic products, classification, advantages and disadvantages of common biological preservatives, the bacteriostatic mechanism and research progress of Nisin, ε-polylysine, lactic acid bacteria and bifidobacteria were described respectively. The main suggestions for improvement were put forward and the development of microbial source bio-preservatives was also prospected. Microbial source bio-preservatives combined with other bio-preservatives or preservation technology can improve the bacteriostatic effect effectively. It has broad development prospects. |
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| Keywords: | aquatic products microbial source bio-preservatives mechanism research progress |
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