| 乳酸菌的细菌素及乳链菌肽在食品工业中的发酵与应用 |
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| 引用本文： | 袁静,李元端,刘变芳,田晓琴.乳酸菌的细菌素及乳链菌肽在食品工业中的发酵与应用[J].哈尔滨商业大学学报(自然科学版),2002,18(5):544-549,533. |
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| 作者姓名： | 袁静 李元端 刘变芳 田晓琴 |
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| 作者单位： | 西北农林科技大学,西安,杨凌,712100 |
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| 摘 要： | 乳酸菌的细菌素是具有抗菌活性的多肽、蛋白质或蛋白质复合物，其中 乳链菌肽是一种广泛应用的高效，无毒的天然食品防腐剂，评述了乳酸菌素的分类剂乳链菌肽在食品工业中的发酵和应用前景。
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| 关 键 词： | 乳酸菌 细菌素 乳链菌肽 食品工业 发酵 应用 天然食品防腐剂 多肽 蛋白质 |
| 文章编号： | 1004-1842(2002)05-0544-06 |
Bacteriocins produced by lactic acid bacteria and fermentation and application of nisin in food industry |
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| YUAN Jing,LI Yuan rui,LIU Bian fang,TIAN Xiao qin.Bacteriocins produced by lactic acid bacteria and fermentation and application of nisin in food industry[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2002,18(5):544-549,533. |
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| Authors: | YUAN Jing LI Yuan rui LIU Bian fang TIAN Xiao qin |
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| Abstract: | Bacteriocins produced by lactic acid bacteria are antimicrobial peptides,proteins,and complex proteins.Nisin is applied as a preservative in various food products.The categories of bacteriocins produced by lactic acid bacteria and fermentation and application of nisin in food industry were reviewed in this paper. |
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| Keywords: | bacteriocins lactic acid bacteria nisin food industry fermentation application |
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