产细菌素乳酸菌在食品中的应用

食品在加工贮藏过程中容易被有害微生物侵染，从而导致其腐败变质。现常用的物理化学防腐保鲜方法虽然可以延长产品的货架期但却存在一定的安全隐患，而且目前消费者更倾向于选择绿色、天然的产品，因此生物抑菌剂的开发显得尤为重要。乳酸菌是公认的食品安全级微生物，是一种天然的防腐剂，安全、无毒、开发性能稳定，被广泛应用于食品中。乳酸菌细菌素是由乳酸菌在生长代谢过程中通过核糖体合成的一类具有抗菌活性的多肽或蛋白质，对一些有害微生物的生长繁殖有明显抑制作用。本文主要介绍了乳酸菌细菌素的分类、抑菌机制及乳酸菌作为天然抑菌剂在乳及乳制品、肉及肉制品、水产品、果蔬类产品及蛋制品中的应用，以期为产抑菌素乳酸菌的综合利用与进一步的研究提供一定的理论依据。

Application of bacteriocin produced by Lactobacillus in food

Food was easily infected by harmful microorganisms during processing and storage, resulting in spoilage. Although the commonly used physical and chemical preservative and fresh-keeping methods could prolong the shelf life of products, they had certain potential safety hazards, and consumers were more inclined to choose green and natural products, so the development of biological bacteriostatic agents was particularly important. Lactic acid bacteria were recognized food-safety microorganisms and were a natural preservative. They were safe, non-toxic, and had stable development performance. They were widely used in food. Lactobacillus bacteriocin was a class of polypeptides or proteins with antibacterial activity synthesized by lactic acid bacteria through ribosomes in the process of growth and metabolism, and had a significant inhibitory effect on the growth and reproduction of some harmful microorganisms. This paper mainly introduced the classification and antibacterial mechanism of lactic acid bacteria bacteriocin, and the application of lactic acid bacteria as natural antibacterial agent in milk and dairy products, meat and meat products, aquatic products, fruit and vegetable products and egg products, in order to produce bacteriocin The comprehensive utilization of lactic acid bacteria and further research provided a certain theoretical basis.