食品与发酵工业 >

2010 , Vol. 36 >Issue 09: 129 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.09.019

食品与发酵工业

食品生物防腐剂——抗真菌乳酸菌研究进展

  • 程璐 ,
  • 缪铭 ,
  • 张涛 ,
  • 江波 ,
  • 沐万孟
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网络出版日期: 2010-09-25

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Advances on Research of Antifungal Lactic Acid Bacteria as a Biopreservative in Food Industry:a Review

  • Cheng Lu ,
  • Miao Ming ,
  • Zhang Tao ,
  • Jiang Bo ,
  • Mu Wan-meng
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Online published: 2010-09-25

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摘要

抗真菌乳酸菌是一种食品生物防腐剂。人们已将大量的乳酸菌抗真菌代谢产物,例如环二肽、苯乳酸、蛋白质化合物,以及3-羟基脂肪酸等从乳酸菌中成功分离了出来。文中总结了关于抗真菌乳酸菌的主要研究成果,并展望了其作为生物防腐剂的应用前景。

关键词： 乳酸菌; 生物防腐剂; 抗真菌活性; 代谢产物

本文引用格式

程璐 , 缪铭 , 张涛 , 江波 , 沐万孟 . 食品生物防腐剂——抗真菌乳酸菌研究进展[J]. 食品与发酵工业, 2010 , 36(09) : 129 -133 . DOI: 10.13995/j.cnki.11-1802/ts.2010.09.019

Abstract

Antifungal lactic acid bacteria is a kind of biopreservative used in food industry.Recently,a number of antifungal metabolites,such as cyclic dipeptides,phenyllactic acid,proteinaceous compounds,3-hydroxylated fatty acids and so on have been isolated from lactic acid bacteria.This review summarizes these findings and gives the prospect for application of antifungal lactic acid bacteria as a biopreservative.

Key words： Lactic acid bacteria; biopreservative; antifungal activity; metabolite

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技术支持：北京玛格泰克科技发展有限公司