乳酸链球菌素的研究现状及在食品中的应用
随着科技的进步和人们对食品安全的日益高度重视, 传统的化学保鲜剂已经不能满足消费者们对健康的需求, 因此科学研究者们将更多的目光转向生物型防腐保鲜剂。细菌素是某些细菌在代谢过程中通过核糖体合成机制产生的一类具有抗菌活性的多肽、蛋白质或蛋白质复合物, 具有高效、无毒、无残留、无抗药性及耐高温等优点。乳酸链球菌素是当下研究最彻底、应用最广、通过纯化并实现商业化的细菌素之一, 它是由乳酸菌发酵生产的多肽类天然生物抗菌剂, 能够抑制或杀死其他细菌。本文综述了乳酸链球菌素的理化特性、抑菌机制、功能应用等方面, 以期为后续研究提供参考。
With the progress of science and technology and people's increasing attention to food safety, traditional chemical preservation agents cannot meet the needs of consumers for health, therefore scientific researchers turn more attention to biological antiseptic preservation agent. Bacteriocin is a class of polypeptides, proteins or protein complexes with antibacterial activity produced by some bacteria in the process of metabolism through the ribosome synthesis mechanism, which has the advantages of high efficiency, non-toxicity, non-residual, non-resistance and high temperature resistance. Nisin is one of the most thoroughly researched and widely used bacteriocins, which can be purified and commercialized. It is a peptide-based natural bio-antibacterial agent produced by lactic acid bacteria fermentation, which can inhibit or kill other bacteria. This paper reviewed the physical and chemical properties, antiseptic mechanism and functional application of Nisin, hoping to provide a certain reference for the follow-up research.
标题：乳酸链球菌素的研究现状及在食品中的应用
英文标题：Research status and application of Nisin in food
作者：
程琳丽 上海市贸易学校
中文关键词:乳酸链球菌素,天然生物抗菌剂,理化特性,抑菌机制,
英文关键词:Nisin,natual bio-antibacterial agent,physicochemical property,antibacterial mechanism,antimyomy mechanism,
发表日期：2019-12-06
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