| 乳酸菌细菌素抑菌特性及在食品中的应用研究进展 |
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| 引用本文： | 杜琨.乳酸菌细菌素抑菌特性及在食品中的应用研究进展[J].中国酿造,2022,41(7):16. |
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| 作者姓名： | 杜琨 |
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| 作者单位： | （武警工程大学 装备管理与保障学院，陕西 西安 710086） |
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| 摘 要： | 乳酸菌细菌素是细菌在核糖体上合成的具有抗菌活性的多肽类物质，这些细菌素能杀灭或抑制引起食品腐败的细菌的繁殖，可作为天然的食品防腐剂在食品中应用。该文综述了乳酸菌细菌素的分类、国内外研究现状、抑菌特性及应用等方面的最新研究进展，并对乳酸菌细菌素未来研究趋势进行简要分析，对乳酸菌细菌素在食品中的应用有一定参考价值。
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| 关 键 词： | 乳酸菌细菌素 抑菌特性 应用 |
Research advances of antimicrobial properties of bacteriocins from lactic acid bacteria and the application in food |
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| DU Kun.Research advances of antimicrobial properties of bacteriocins from lactic acid bacteria and the application in food[J].China Brewing,2022,41(7):16. |
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| Authors: | DU Kun |
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| Affiliation: | (College of Equipment Management and Supportability, Engineering University of People's Armed Police, Xi'an 710086, China) |
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| Abstract: | Bacteriocins from lactic acid bacteria are polypeptides with antibacterial activity synthesized by bacteria on the ribosome, which can kill or inhibit bacterial responsible for food spoilage, and can be used as natural food preservatives. The review summarized the latest research advances in the classification of bacteriocins, domestic and foreign research status, antimicrobial properties and applications. Furthermore, a brief analysis of the trends of bacteriocins from lactic acid bacteria in the future were given. The review can provide certain value for the application of lactic acid bacteria bacteriocins in the fields of food. |
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| Keywords: | lactic acid bacteria bacteriocins antimicrobial properties application |
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