摘要
乳链菌肽是由特定乳链球菌产生的一种抗菌多肽,其对多种革兰氏阳性菌和阴性菌均具有强烈的抑制作用,是目前世界上作为食品添加剂进行防腐处理使用最广泛的细菌素。综述了有关乳链菌肽的有关信息,为对其深入的研究提供参考。
Nisin is a natural antimicrobial peptide produced by strains of Lactococcus lactis subsp.lactis that effectively inhibits Gram-positive and Gram-negative bacteria.Additionally it has been the most widely used antibacterial agent in food processing.This review focuses on the essential information of nisin research,so as to provide references for its in-depth study.
出处
《安徽农业科学》
CAS
2012年第29期14478-14480,共3页
Journal of Anhui Agricultural Sciences
基金
北京市科技计划产业统筹项目(Z111105061310001)
关键词
乳链菌肽
抗菌
研究
Nisin
Antibacterial
Research
