| 新型微生物源天然食品防腐剂及其抑菌性能 |
| |
| 引用本文： | 吴京平.新型微生物源天然食品防腐剂及其抑菌性能[J].北京联合大学学报(自然科学版),2011(1):55-58. |
| |
| 作者姓名： | 吴京平 |
| |
| 作者单位： | 北京联合大学师范学院; |
| |
| 摘 要： | 天然食品防腐剂按其来源不同可分为植物源天然防腐剂、动物源天然防腐剂以及微生物源天然防腐剂等类型。天然微生物源食品防腐剂由于其本身的优越性,越来越受到人们的青睐。主要对5种新型微生物源天然食品防腐剂(即乳球菌肽、溶菌酶、聚赖氨酸、苯乳酸及曲酸)的理化特性、抑菌机制和抑菌特性等进行了概括和论述,旨在为我国新型、安全、高效微生物源天然食品防腐剂的研究和开发提供参考。
|
| 关 键 词： | 微生物源天然食品防腐剂 理化特性 抑菌机制 抑菌特性 |
New Natural Microbial Food Preservatives and Their Antibacterial Action |
| |
| WU Jing-ping.New Natural Microbial Food Preservatives and Their Antibacterial Action[J].Journal of Beijing Union University,2011(1):55-58. |
| |
| Authors: | WU Jing-ping |
| |
| Institution: | WU Jing-ping(Normal College of Beijing Union University,Beijing 100011,China) |
| |
| Abstract: | The natural food preservatives in common source is classified into botanic,animal and microbial of nat-ural food preservative.The microbial preservatives are favored more and more by people because of its superiority.The five new productions of natural food preservatives from physical and chemical properties,antibacterial mecha-nism and antibacterial action were summarized in order to provide evidence for the research and development of new typical,safety and high effective natural microbial food preservati... |
| |
| Keywords: | natural microbial food preservatives physical and chemical properties antibacterial mechanism anti-bacterial action |
| 本文献已被 CNKI 等数据库收录！ |
