| 乳酸菌细菌素生物合成机制、抑菌机制及应用研究进展 |
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| 引用本文： | 彭书东,李键,刘士健,张玉,王洪伟,赵欣,索化夷. 乳酸菌细菌素生物合成机制、抑菌机制及应用研究进展[J]. 食品与发酵工业, 2019, 0(6): 236-242 |
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| 作者姓名： | 彭书东 李键 刘士健 张玉 王洪伟 赵欣 索化夷 |
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| 作者单位： | 西南大学食品科学学院;重庆第二师范学院重庆市功能性食品协同创新中心;西南民族大学生命科学与技术学院 |
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| 基金项目： | 国家重点研发计划项目(2018YFD0502404);重庆市社会民生科技创新专项(编号:cstc2015shmszx80021);重庆第二师范学院重庆市功能性食品协同创新中心建设项目 |
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| 摘 要： | 细菌素具有抗食源性致病菌和食品腐败菌的特点,可以作为在食品中应用的天然、无毒抗菌剂。但由于细菌素的抑菌机制复杂多样,尚未完全解析,以及抑菌效果受诸多因素影响,导致在食品领域的实际应用十分有限。该文将对细菌素的筛选和鉴定方法、抑菌机制及包埋技术的最新研究进展进行综述,以促进细菌素的研究和应用。
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| 关 键 词： | 细菌素 筛选和鉴定 抑菌机制 包埋 |
Research progress on biosynthesis,antibacterial mechanism and application of lactic acid bacteria bacteriocin |
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| PENG Shudong,LI Jian,LIU Shijian,ZHANG Yu,WANG Hongwei,ZHAO Xin,SUO Huayi. Research progress on biosynthesis,antibacterial mechanism and application of lactic acid bacteria bacteriocin[J]. Food and Fermentation Industries, 2019, 0(6): 236-242 |
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| Authors: | PENG Shudong LI Jian LIU Shijian ZHANG Yu WANG Hongwei ZHAO Xin SUO Huayi |
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| Affiliation: | (Chongqing Engineering Research Center for Special Food, College of Food Science, Southwest University,Chongqing 400715,China;Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education,Chongqing 400067,China;College of Life Science and Technology, Southwest Minzu University, Chengdu 610041,China) |
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| Abstract: | PENG Shudong;LI Jian;LIU Shijian;ZHANG Yu;WANG Hongwei;ZHAO Xin;SUO Huayi(Chongqing Engineering Research Center for Special Food, College of Food Science, Southwest University,Chongqing 400715,China;Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education,Chongqing 400067,China;College of Life Science and Technology, Southwest Minzu University, Chengdu 610041,China) |
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| Keywords: | bacteriocin screening and identification antibacterial mechanism embedding |
| 本文献已被 CNKI 维普 等数据库收录！ |
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