| 新型微生物源天然食品防腐剂及其抑菌性能 |
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| 引用本文： | 吴京平. 新型微生物源天然食品防腐剂及其抑菌性能[J]. 江西食品工业, 2011, 0(1): 46-48,40 |
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| 作者姓名： | 吴京平 |
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| 作者单位： | 北京联合大学师范学院,北京,100011 |
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| 摘 要： | 天然食品防腐剂按其来源的不同可分为植物源天然防腐剂、动物源天然防腐剂以及微生物源天然防腐剂等类型.天然微生物源食品防腐剂由于其本身的优越性,越来越受到人们的青睐.本文主要对五种新型微生物源天然食品防腐剂(即乳球菌肤、溶菌酶、聚赖氨酸、苯乳酸及曲酸)的理化特性、抑茵机制和抑茵特性等进行了概括和论述.旨在为我国新型、安全、高效、微生物源天然食品防腐剂的研究和开发提供参考.
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| 关 键 词： | 微生物源天然食品防腐剂 理化特性 抑菌机制 抑菌特性 |
Reviews on natural biological preservatives and their antibacterial action |
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| Wu Jing-ping. Reviews on natural biological preservatives and their antibacterial action[J]. Jiangxi Food Industry, 2011, 0(1): 46-48,40 |
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| Authors: | Wu Jing-ping |
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| Affiliation: | Wu Jing-ping (Normal College of Beijing Union University, Beijing 100011) |
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| Abstract: | The natural food preservatives in common source is classified into botanic, creatural and microbial of natural food preservative. The biological preservatives is favored more and more by people because of its superiority. In this paper, the five new productions of natural food preservatives from physical and chemical properties, antibacterial mechanism, antibacterial action were summarized. In order to provide evidence for the research and development of new typical, safe, high effective and natural microbial food preservatives. |
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| Keywords: | Natural Microbial Food Preservatives Physical and Chemical Properties Antibacterial Mechanism Antibacterial Action |
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