中国食物与营养2013，Vol.19Issue(7)：34-37,4.
乳酸菌在食品防腐中的应用
Bioprotective Potential of Lactic Acid Bacteria in Food
摘要
Abstract
In recent years,with people's health awareness gradually improved,higher requirements about the nutrition and safety of food have been raised,and methods for food storage in the period of preservation also have attracted more attention.What is more,natural preservative and bioprotection have gained great favor of consumers.Application of lactic acid bacteria and their metabolites can prolong the shelf life of food in addition to their probiotic function with broad use in food processing field.This paper outlined the application of lactic acid bacteria and their metabalites in food antisepsis.关键词
乳酸菌/生物防腐/细菌素Key words
lactic acid bacteria/ bioprotective/ bacteriocins引用本文复制引用
李婷,满朝新,李琳瑶,姜毓君..乳酸菌在食品防腐中的应用[J].中国食物与营养,2013,19(7):34-37,4.基金项目
国家"863计划"课题(项目编号:2011AA100902) （项目编号:2011AA100902）
国家自然科学基金(项目编号:31171718) （项目编号:31171718）
黑龙江省教育厅科学技术研究重点项目(项目编号:12511z005). （项目编号:12511z005）
