| 乳酸菌在水产品保鲜的应用现状及发展趋势 |
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| 引用本文： | 张咏梅,张家国. 乳酸菌在水产品保鲜的应用现状及发展趋势[J]. 食品研究与开发, 2011, 32(8): 190-192 |
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| 作者姓名： | 张咏梅 张家国 |
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| 作者单位： | 山东商业职业技术学院,山东济南250103;山东省农产品贮运保鲜技术重点实验室,山东济南250103 |
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| 基金项目： | 山东省海洋水产研究所泰山学者资助项目 |
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| 摘 要： | 微加工水产品的消费需求日益增加,其微生物安全性不容忽视。乳酸菌可以对这类水产品进行有效的保鲜,其中肉杆菌和肠球菌属乳酸菌在水产品保鲜上最有应用前景。使用乳酸菌保护性培养比使用乳酸菌素提取物更适宜于水产品保鲜。
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| 关 键 词： | 乳酸菌 水产品 保护性培养 生物保鲜 李斯特菌 |
Current Applications and Future Trends of Lactic Acid Bacteria for the Biopreservation of Aquatic Foods |
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| ZHANG Yong-mei,ZHANG Jia-guo. Current Applications and Future Trends of Lactic Acid Bacteria for the Biopreservation of Aquatic Foods[J]. Food Research and Developent, 2011, 32(8): 190-192 |
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| Authors: | ZHANG Yong-mei ZHANG Jia-guo |
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| Affiliation: | ZHANG Yong-mei,ZHANG Jia-guo (Shandong Institute of Commerce & Technology,Jinan 250103,Shandong,China,Shandong Province Key Laboratory of Storage and Transportation Technology of Agricultural Products,China) |
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| Abstract: | The microbiological safety should be concerned within the context of increasing demand for minimally processed aquatic foods.Some Lactic acid bacteria have been tested efficient preservation on seafood,among which,the genera Carnobacterium and Enterococcus may play an important role in the preservation of aquatic foods quality.The use of protective cultures of Lactic acid bacteria could be more efficient than using the isolated bacteriocin in case of biopreservation of aquatic foods. |
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| Keywords: | Lactic acid bacteria aquatic foods protective cultures biopreservation listeria |
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