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天然食品防腐剂作用机理研究进展
引用本文:周绪霞,李卫芬,许梓荣.天然食品防腐剂作用机理研究进展[J].中国畜牧杂志,2004,40(9):41-44.
作者姓名:周绪霞  李卫芬  许梓荣
作者单位:浙江大学饲料科学研究所动物分子营养学教育部重点实验室,浙江杭州,310029
摘    要:食品防腐一直是食品和畜产品加工业所面临的难题 ,在化学防腐剂和传统的物理除菌方法受到种种限制的同时 ,天然食品防腐剂的研究和应用进入了一个新领域 ,也逐渐显示其优势。本文从天然食品防腐剂的作用模式及其微生物对这些防腐剂的抗性机制出发 ,讨论既能满足消费者需求又能有效防腐的新的食品保护剂领域的趋向以及需要解决的问题

关 键 词:畜牧学  作用模式  抵抗机制  天然食品防腐剂
文章编号:0258-7033(2004)09-0041-04
修稿时间:2003年3月15日

Advance in the Action Mechanism of Natural Preservatives
ZHOU Xu-xia,LI Wei-fen,XU Zi-rong.Advance in the Action Mechanism of Natural Preservatives[J].Chinese Journal of Animal Science,2004,40(9):41-44.
Authors:ZHOU Xu-xia  LI Wei-fen  XU Zi-rong
Abstract:With the increasing restriction on the use of conventional physical methods against food putrefaction and currently used chemical food preservative such as acetic acid, the study and application of biological and natural preservatives have been entering into a new developing field, which has been showing its advantages. In this review, we’ll compile the data available on the emerging alternatives for the commonly used chemical preservatives. We’ll present the current understanding of the mode of action of these biological preservatives and the possibilities for microbial resistance development. Also further study on microbial stress responses against common physico-chemical preservation factors such as heat, water activity (a w) and pH, which will give clue to the further study on biological preservatives, are mentioned briefly.
Keywords:Animal science  Action mode  A review  Resistance mechanism  Natural preservatives
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