摘要
乳酸菌的细菌素是具有抗菌活性的多肽、蛋白质或蛋白质复合物 ,其中乳链菌肽是一种广泛应用的高效、无毒的天然食品防腐剂。
Bacteriocins produced by lactic acid bacteria are antimicrobial peptides,proteins,and complex proteins.Nisin is applied as a preservative in various food products.The categories of bacteriocins produced by lactic acid bacteria and fermentation and application of nisin in food industry were reviewed in this paper.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2002年第5期544-549,533,共7页
Journal of Harbin University of Commerce：Natural Sciences Edition
