摘要
片球菌素是一类未修饰的具有良好热稳定性的小分子蛋白质,其理化性质稳定,抑菌谱较广,能抑制多种革兰氏阳性菌,尤其对单核细胞增多症李氏杆菌的抑制作用最为显著。本文综述了近年来片球菌素在食品防腐保鲜应用方面取得的研究进展,分析了其作为天然食品防腐剂的发展前景,同时就片球菌素当前产业化开发与市场应用所面临的问题进行了深入探讨。
Pediocin is often described as small, heat-stable and unmodified peptides. This antimicrobial peptide is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes. This article summarized the research 15rogress of pediocin＇s application in food preservation in recent years, analyzed the propect of padiocin as natural food preservative, and further discussed the problems of industrialization development and market application of padiocin.
出处
《保鲜与加工》
CAS
2012年第4期1-6,共6页
Storage and Process
基金
国家自然科学基金(31000019)
陕西省科学院科技计划项目(2011K-23)
关键词
片球菌素
乳酸菌
细菌素
食品防腐剂
食品安全
李氏杆菌
pediocin
lactic acid bacteria
bacteriocins
food preservative
food safety
Listeria rnonocytogenes
