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乳酸菌在水产品保鲜的应用现状及发展趋势 被引量：7

Current Applications and Future Trends of Lactic Acid Bacteria for the Biopreservation of Aquatic Foods
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摘要 微加工水产品的消费需求日益增加,其微生物安全性不容忽视。乳酸菌可以对这类水产品进行有效的保鲜,其中肉杆菌和肠球菌属乳酸菌在水产品保鲜上最有应用前景。使用乳酸菌保护性培养比使用乳酸菌素提取物更适宜于水产品保鲜。 The microbiological safety should be concerned within the context of increasing demand for minimally processed aquatic foods.Some Lactic acid bacteria have been tested efficient preservation on seafood,among which,the genera Carnobacterium and Enterococcus may play an important role in the preservation of aquatic foods quality.The use of protective cultures of Lactic acid bacteria could be more efficient than using the isolated bacteriocin in case of biopreservation of aquatic foods.
作者 张咏梅 张家国
机构地区 山东商业职业技术学院 山东省农产品贮运保鲜技术重点实验室
出处 《食品研究与开发》 CAS 北大核心 2011年第8期190-192,共3页 Food Research and Development
基金 山东省海洋水产研究所泰山学者资助项目
关键词 乳酸菌 水产品 保护性培养 生物保鲜 李斯特菌 Lactic acid bacteria aquatic foods protective cultures biopreservation listeria
分类号 TS254.1 [轻工技术与工程—水产品加工及贮藏工程]
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参考文献12

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二级参考文献19

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食品研究与开发
2011年 第8期

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