| 生物保鲜技术的研究进展 |
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| 引用本文： | 熊涛,乐易林.生物保鲜技术的研究进展[J].食品与发酵工业,2004,30(2):111-144. |
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| 作者姓名： | 熊涛 乐易林 |
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| 作者单位： | 南昌大学生命科学学院,南昌,330047 |
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| 摘 要： | 生物保鲜材料因为无毒、无副作用、可降解等特点已成为人们关注的热点。文中简述生物保鲜的特点 ,分类介绍了 6种生物保鲜技术 ,并对人们用于开发生物保鲜技术的微生物种类进行归纳 ,以及对生物保鲜的一般机理和应用前景进行了介绍。
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| 关 键 词： | 生物保鲜技术 食品保鲜 机理 |
| 修稿时间： | 2003年12月18 |
The Advance of Biological Technique of Preserving Fresh Produce |
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| Xiong,Tao,Le,Yilin.The Advance of Biological Technique of Preserving Fresh Produce[J].Food and Fermentation Industries,2004,30(2):111-144. |
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| Authors: | Xiong Tao Le Yilin |
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| Abstract: | Biological preservative material which does not have toxic and side effect and is degradable,has attracted attention of both research fields and common public. This article briefly summarized the characteristic of biological preservative and introduced six types of biological technique of preserving procluce. Some microorganism types used to develop biological preservative,the common mechanism and the application prospect are introduced. |
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| Keywords: | biological technique preservation of produce fresh-keeping mechanism |
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