摘要
乳酸链球菌素(Nisin)是某些乳链球菌产生的一种活性多肽物质,是高效、无毒副作用的天然生物防腐剂,是目前世界上惟一允许使用在食品防腐上的抗菌素。综述了乳酸链球菌素的抑菌机理、溶解性、稳定性及其在食品工业中的应用研究进展。
Nisin is a new anti-bacterial polypeptide produced by certain strain of lactococcus lactis. It is not only a high efficiency and non-poisonous effect natural bio-preservative, but also the only allowed food preservative as antibiotic at present. Its antibiotic mechanism, solubility, stability was introduced and its application in food industry was comprehensive described in this paper.
出处
《农产品加工（下）》
2008年第9期14-16,21,共4页
Farm Products Processing
基金
济宁市高校基金重点资助项目(2007KJ01)
