摘要
对近年来国内外在乳酸菌抗真菌方面的研究进行了综述,阐述了具有抗真菌活性的乳酸菌种类及其产生的抗真菌物质,并对其在焙烤食品、奶酪、果蔬等产品中的应用探索进行了总结和展望,揭示其作为新一代生物防腐剂的开发潜力和应用前景。
In this paper,the research progress in recent years on antifungal activity of Lactic acid bacteria at home and abroad was reviewed.The species of Lactic acid bacteria with antifungal activity and the antifungal substances produced were summarized.And the exploration of application in baking food,cheese,fruits and vegetables were discussed.It will be helpful to reveal the development potential and application prospect of Lactic acid bacteria as the new biological preservative.
作者
屈思佳
李天密
高文惠
韩俊华
QU Sijia;LI Tianmi;GAO Wenhui;HAN Junhua(College of Biological Science and Engineering,Hebei University of Science and Technology,Shijiazhuang 050018,China)
出处
《中国乳品工业》
CAS
北大核心
2019年第3期37-40,共4页
China Dairy Industry
基金
2018年度河北省引进留学人员资助项目(C201831)
关键词
乳酸菌
抗真菌
代谢产物
Lactic acid bacteria
Antifungal
Metabolites
