食品科学2016，Vol.37Issue(13)：237-242,6.DOI:10.7506/spkx1002-6630-201613043
低聚糖抗菌活性的研究进展
Recent Progress in Research on Antibacterial Action of Oligosaccharides
摘要
Abstract
The current situation of food safety in China is still very serious. It is a new task for researchers to seek safe, efficient and natural food preservative for processed fruits and vegetables. Many studies have proved that oligosaccharides have good inhibitory effects on the growth of pathogenic microorganisms. The research and application of oligosaccharides as food preservatives are very significant and promising, which have gradually become a new research hotspot in the food industry. The present paper reviews recent progress in studying the antibacterial effect and mechanism of oligosaccharides from various sources. This review is also focused on the current status and future prospects of their application in food preservation.关键词
低聚糖/抑菌活性/抑菌机理/天然保鲜剂Key words
oligosaccharides/antibacterial activity/antibacterial mechanism/natural preservative分类
轻工业引用本文复制引用
季堯虎,窦华亭,吴厚玖,黄林华..低聚糖抗菌活性的研究进展[J].食品科学,2016,37(13):237-242,6.基金项目
中央高校基本科研业务费专项资金项目（XDJK2015C086）；“十二五”国家科技支撑计划项目 （）
