新型微生物源天然食品防腐剂及其抑菌性能

New Natural Microbial Food Preservatives and Their Antibacterial Action

天然食品防腐剂按其来源不同可分为植物源天然防腐剂、动物源天然防腐剂以及微生物源天然防腐剂等类型。天然微生物源食品防腐剂由于其本身的优越性,越来越受到人们的青睐。主要对5种新型微生物源天然食品防腐剂(即乳球菌肽、溶菌酶、聚赖氨酸、苯乳酸及曲酸)的理化特性、抑菌机制和抑菌特性等进行了概括和论述,旨在为我国新型、安全、高效微生物源天然食品防腐剂的研究和开发提供参考。

The natural food preservatives in common source is classified into botanic,animal and microbial of nat-ural food preservative.The microbial preservatives are favored more and more by people because of its superiority.The five new productions of natural food preservatives from physical and chemical properties,antibacterial mecha-nism and antibacterial action were summarized in order to provide evidence for the research and development of new typical,safety and high effective natural microbial food preservatives.