| Nisin及其在食品工业中的应用研究进展 |
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| 引用本文： | 刘静,李湘利.Nisin及其在食品工业中的应用研究进展[J].农产品加工．学刊,2008(9). |
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| 作者姓名： | 刘静 李湘利 |
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| 作者单位： | 济宁学院生物系,山东,曲阜,273155 |
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| 基金项目： | 济宁市高校基金重点项目 |
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| 摘 要： | 乳酸链球菌素(Nisin)是某些乳链球菌产生的一种活性多肽物质,是高效、无毒副作用的天然生物防腐剂,是目前世界上惟一允许使用在食品防腐上的抗菌素。综述了乳酸链球菌素的抑菌机理、溶解性、稳定性及其在食品工业中的应用研究进展。
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| 关 键 词： | 乳酸链球菌素 抑菌机理 食品工业 研究进展 |
Research Advances on Nisin and Its Application in Food Industry |
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| Liu Jing,Li Xiangli.Research Advances on Nisin and Its Application in Food Industry[J].Nongchanpin Jlagong.Xuekan,2008(9). |
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| Authors: | Liu Jing Li Xiangli |
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| Institution: | Liu Jing,Li Xiangli (Biological Department,Jining University,Qufu,Sh,ong 273155,China) |
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| Abstract: | Nisin is a new anti-bacterial polypeptide produced by certain strain of lactococcus lactis. It is not only a high efficiency and non-poisonous effect natural bio-preservative,but also the only allowed food preservative as antibiotic at present. Its antibiotic mechanism,solubility,stability was introduced and its application in food industry was comprehensive described in this paper. |
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| Keywords: | nisin antibiotic mechanism food industry research progress |
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