| 安全的天然食品防腐剂细菌素 |
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| 引用本文： | 刘翀,杨洋.安全的天然食品防腐剂细菌素[J].食品科学,2005,26(7):251-255. |
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| 作者姓名： | 刘翀 杨洋 |
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| 作者单位： | 广西大学轻工与食品工程学院,广西,南宁,530004 |
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| 摘 要： | 细菌素是细菌产生的可以杀死或抑制别的细菌生长的抗菌蛋白。许多乳酸菌(LAB)产生各种各样的细菌素，其中的尼生素是唯一的在食品中作为防腐剂广泛使用的细菌素。文章综述了以尼生素为重点对细菌素与抗生素的区别、活性细菌素分子的形成以及其在食品中的应用，并比较了这两种类型的分子的合成、作用模式、抵抗力和安全性。
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| 关 键 词： | 细菌素 抗菌剂 抗生素 尼生素 食品防腐 |
| 文章编号： | 1002-6630(2005)07-0251-05 |
Review on Bacteriocins as Safety and Natural Food Preservatives |
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| LIU Chong,YANG Yang.Review on Bacteriocins as Safety and Natural Food Preservatives[J].Food Science,2005,26(7):251-255. |
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| Authors: | LIU Chong YANG Yang |
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| Affiliation: | LIU Chong,YANG Yang* |
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| Abstract: | Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Manylactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Among these bacteriocins nisin is the only onewidely used as a food preservative. This article gave an overview of different between bacteriocin and antibiotics, activebacteriocin molecule forming, and bacteriocin applications in food. A comparison of the synthesis, mode of action, resistance andsafety of the two types of molecules was covered. |
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| Keywords: | bacteriocin ant microbial antimicrobial nisin food preservation |
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