乳酸菌细菌素研究进展及其在肉制品防腐保鲜领域的应用

摘要

乳酸菌细菌素是一种天然的生物防腐剂,可以抑制或杀灭食品里致病微生物和腐败微生物从而保证食品安全.文中概述了乳酸菌细菌素的分类、作用机制、分离纯化方法及在肉制品防腐保鲜领域的应用,并展望了以后的研究方向.%Bacteriocins from lactic acid bacteria are natural biological preservatives,which can inhibit or kill pathogenic microorganisms and spoilage microorganisms in foodstuffs and ensure food safety.The classification,action mechanism,separation and purification of bacteriocins from lactic acid bacteria and their applications in the preservation of meat products were summarized in this paper.The research directions in future were also prospected.