| Nisin及其在食品工业中的应用 |
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| 引用本文： | 庞瑞霞,宗楠. Nisin及其在食品工业中的应用[J]. 食品研究与开发, 2011, 32(9): 218-220 |
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| 作者姓名： | 庞瑞霞 宗楠 |
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| 作者单位： | 1. 天津市乳品食品监测中心,天津,300381
2. 北京林业大学生物科学与技术学院,北京,100083 |
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| 摘 要： | 乳酸链球菌素(Nisin)是某些乳链球菌产生的一种活性多肽物质,是高效、无毒副作用的天然生物防腐剂,是目前世界上惟一允许使用在食品防腐上的抗菌素。综述乳酸链球菌素的结构、性质、抑菌机理及其在食品工业中的应用研究进展。
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| 关 键 词： | 乳酸链球菌素 抑菌机理 食品工业 应用 |
Nisin and Its Application in Food Industry |
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| PANG Rui-xia,ZONG Nan. Nisin and Its Application in Food Industry[J]. Food Research and Developent, 2011, 32(9): 218-220 |
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| Authors: | PANG Rui-xia ZONG Nan |
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| Affiliation: | PANG Rui-xia1,ZONG Nan2(1.Tianjin Dairy and Food Monitoring Center,Tianjin,300381,China,2.Biological Science and Technology Institute of Beijing Forest University,Beijing 100083,China) |
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| Abstract: | Nisin is a new anti-bacterial polypeptide produced by certain strain of lactocoecus lactis.It is not only a high efficiency and non-poisonous effect natural bio-preservative,but also the only antibiotic as food preservative at present.Its antibiotic mechanism,structure,nature was introduced and its application in food industry was comprehensively described in this paper. |
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| Keywords: | Nisin antihiotic mechanism food industry application |
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