摘要
乳酸链球菌肽(Nisin)是细菌素的一种,现已广泛应用于食品工业中。本文综述了Nisin的分子结构、抑菌及作用机理、合成与修饰、毒性研究及其在食品及医药上的应用前景。
Lantibiotic nisin, which belongs to a kind of bacteriocins, has been a pplied in food industry. This (paper) deals with the moleculer structure, synthesis and modify of nisin, its antibacterial action and mechanism, its toxcity and its application in food-preserving and medicine.
出处
《中国兽药杂志》
2004年第10期29-31,共3页
Chinese Journal of Veterinary Drug