乳酸菌作为传统发酵食品的微生物类群栖息在各种自然环境中,在海洋动物及加工海产品中也存在相当数量的各种乳酸菌。由于乳酸菌具有良好的生物拮抗活性,作为生物保鲜剂已被广泛应用于生鲜及加工食品领域。该文对海产品中的乳酸菌资源,乳酸菌作为海产品生物防腐剂的条件和优势,以及控制海产品中微生物的作用效果进行了综述,为进一步挖掘乳酸菌资源、研发针对性生物保鲜制剂在海产品保鲜中的应用提供参考。

Lactic acid bacteria( LAB),as one of the microbial groups living in the acidic environment,can inhabit all kinds of foods,for example marine animals and processed seafood. LAB were able to exert strong antagonistic activities against many pathogenic bacteria and spoilage microorganism and should be of interest in fresh and processed food bio-preservation. The resources of LAB in seafood,requirements and advantage of LAB works as a seafood biopreservative agent,inhibitory effects on unwanted bacteria using lactic acid bacteria in seafood products,were reviewed. It provides reference for deeply mining resources of LAB and development of targeted bio-preservation of seafood products.