乳酸盐在肉制品中延长货架期和抑制致病菌的作用

Lactates Extend Shelf-life of Meat Products and Control Their Pathogens

乳酸盐（乳酸钠和乳酸钾）作为保温剂和风味增强剂已被广泛应用于肉制品中．但越来越多的证据显示乳酸盐具有抑菌作用，特别是厌氧菌。其抑菌机制是通过降低水分活性以及影响细胞膜的质子通透性来酸化细胞内的结构［１］。当然，也有一些未被证实的其他解释。尽管靠添加乳酸盐本身，并不能完全抑制微生物的生长。但是，为加工肉制品的防腐提供了一个额外的有效栅栏。

Lactates, inclusive of sodium lactate and potassium lactate, are widely used in processed meat and poultry products as humectant and flavor enhancer in recent years. These lactates are proved to effectively inhibit microbial growth, especially anaerobes. The mechanism of lactates inhibiting microbial growth is explained as it lowers water activity and acidifies the intracellular structure due to interference with the proton-transfer through the cell mem- brane. of couse, other explanations have ha proposed but not confirmed yet. Although addi- tion of lactate on its own do not completely inhibit microbial growth, it creates an effective ad- ditional hurdle which is beneficial to extende the shelf life of processed meat products.