| 乳酸菌细菌素应用研究进展 |
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| 引用本文： | 叶巍,霍贵成. 乳酸菌细菌素应用研究进展[J]. 乳业科学与技术, 2006, 28(2): 56-58 |
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| 作者姓名： | 叶巍 霍贵成 |
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| 作者单位： | 东北农业大学乳品科学教育部重点实验室,黑龙江,哈尔滨,150030 |
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| 摘 要： | 乳酸菌发酵过程中的代谢产物包括有机酸和细菌素。其中细菌素作为生物保护剂在食品中的应用得到广泛研究，对改善风味有一定贡献，此外细茵素在控制乳腺癌和生物医药中都展示了其应用潜能。随着分子生物学的发展，细菌素在基因工程的研究也取得一定的进展。
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| 关 键 词： | 乳酸菌 细菌素 生物保护剂 |
| 文章编号： | 1671-5187（2006）02-0056-03 |
| 收稿时间： | 2005-10-13 |
| 修稿时间： | 2005-10-13 |
Progress in Application Research on Bacteriocins of LAB |
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| Ye Wei,Huo Guicheng. Progress in Application Research on Bacteriocins of LAB[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2006, 28(2): 56-58 |
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| Authors: | Ye Wei Huo Guicheng |
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| Affiliation: | Key Laboratory of the Ministry of Education of Milk Science,Northeast Agriculture University, Harbin of Heilongjiang 150030, P. R. China |
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| Abstract: | The metabolites during ferment of LAB include organic acids and bacteriocins. Bactefiocins can improve the flavor of fermented food and have been studied extensively as a biopreservative. It also expressed its potential on mastitis control and biomedical applications. Bacteriocins have great progress in gene engineering with the development of molecular biology. |
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| Keywords: | LAB bacteriocin biopreservertive |
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