摘要
食品防腐剂是用来抑制或杀死食品中的微生物、延长食品货架期的一种添加剂。关于食源微生物对食品防腐剂的抗性研究国内未见有详细的研究报导。本文介绍了食源微生物对食品防腐剂产生抗性的研究现状及其产生机制,以期指导食品防腐剂的使用。
The preservative is a kind of additive that is used to inhibit or kill the microbe of food .The microbial resistance to preservative is rarely reported in our nation. In order to coach the use of preservative, the research of actuality and mechanism of the microbial resistance to preservative were introduced in this paper.
出处
《现代食品科技》
EI
CAS
2005年第1期154-156,共3页
Modern Food Science and Technology
关键词
防腐剂
抗性
食品安全
微生物
Preservative
Mechanism of resistance
Safety of food