| 真核来源的抗菌肽及其在食品中的应用 |
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| 引用本文： | 国华. 真核来源的抗菌肽及其在食品中的应用[J]. 食品工程, 2014, 0(3): 15-17 |
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| 作者姓名： | 国华 |
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| 作者单位： | 天津福曼特生物科技有限公司,天津300000 |
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| 摘 要： | 抗菌肽是生物防御系统产生的一类对抗外源病原体的多肽,具有抑菌谱广,热稳定性好等特点,在"从农场到餐桌"的整个食物链中有广阔的应用前景。介绍了真核来源抗菌肽的生物学特性及在不同食品中的应用,并对抗菌肽的应用前景进行了展望。
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| 关 键 词： | 抗菌肽 生物防腐剂 食品 |
The application of antimicrobial peptides from eukaryotic souses in foods |
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| GUO Hua. The application of antimicrobial peptides from eukaryotic souses in foods[J]. Food Engineering, 2014, 0(3): 15-17 |
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| Authors: | GUO Hua |
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| Affiliation: | GUO Hua (Tianjin fermentation biological technology Co.,Ltd. ,Tianjin 300000,China) |
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| Abstract: | Antimicrobial peptides are a class of peptides produced by biological defense systems which role is to fight against exogenous pathogens. These peptides are heat stable with rather broad spectra of inhibition, and they have promising application prospects in whole food line“from farm to table”. This review provides an overview of the features of antimicrobial peptides from eukaryotic souses and their applications in different foods. |
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| Keywords: | antimicrobial peptides biological preservatives food |
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