北京工商大学学报：自然科学版2012，Vol.30Issue(2)：64-69,6.
乳酸菌细菌素作为天然生物防腐剂在食品工业中的应用进展
Advances on Application of Bacteriocins Produced by Lactic Acid Bacteria as Natural Bio-preservative in Food Industry
摘要
Abstract
Bacteriocins were antibacterial activity protein or peptide produced by lactic acid bacteria,and they were identified with great potential as natural food bio-preservative because of their strongly antibacterial activity against food borne pathogens and spoilage organism.In this review,the development of the application of bacteriocin as preservative in food industry was reviewed.The existing problems and future research consideration were pointed out.关键词
乳酸菌细菌素/天然生物防腐剂/食品工业Key words
bacteriocins/natural bio-preservative/food industry分类
轻工业引用本文复制引用
刘国荣,李平兰,王成涛..乳酸菌细菌素作为天然生物防腐剂在食品工业中的应用进展[J].北京工商大学学报：自然科学版,2012,30(2):64-69,6.基金项目
国家自然科学基金资助项目 （）
北京市教委科技面上项目 （）
北京工商大学青年教师科研启动基金项目 （）
