摘要
乳酸菌以其天然、强抗菌性及安全可靠等优势,逐步成为取代传统食品保鲜技术的关键技术之一。综述了乳酸菌的抑菌活性及其在肉品保鲜中的应用与发展趋势,为研究开发新型食品保鲜技术提供依据。
Lactic acid bacteria with natural, strong antibacterial activity, safe and reliable character- istic, gradually become one of the key technologies to substitute the traditional food preservation. The anti- bacterial activity of Lactic acid bacteria, and its application and development prospect were introduced. It also provided the basis for new food preservation technology.
出处
《肉类工业》
2013年第6期50-54,共5页
Meat Industry
关键词
乳酸菌
抑菌活性
肉制品
防腐
lactic acid bacteria
antibacterial activity
meat product
anticorrosion
