乳酸链球菌素种类、国内外限量标准及在食品中的应用研究进展

Research progress on types,domestic and international limit standards and applications of Nisin in food products

食品安全问题一直以来都是人们关心的热点问题,而有效控制食品中的腐败微生物是保证食品安全的重要手段。乳酸链球菌素(Nisin)是一种天然细菌素,能抑制大部分的革兰氏阳性菌,目前已被鉴定的天然变体有14种,主要从乳球菌属(Lactococcus)、乳杆菌属(Lactobacillus)、链球菌属(Streptococcus)、葡萄球菌属(Staphylococcus)以及经黏液真杆菌属(Blautia)中分离获得。乳酸链球菌素因其天然提取、安全性高、抑菌能力强,在乳制品、肉制品、饮品、水产品等各类食品中应用广泛。作为一种食品级生物防腐剂,许多国家批准使用乳酸链球菌素,并规定了不同类型食品中乳酸链球菌素的最大添加量。本文结合目前国内外研究成果,整理了天然抗菌剂乳酸链球菌素的种类来源、分析比较国内外限量标准以及对乳酸链球菌素在各类食品中的应用开展综述,以期为乳酸链球菌素的种类研究及其在食品加工领域的高效利用提供新的思路。

Food safety has always been a hot issue that people are concerned about,and effective control of spoilage microorganisms in food is an important means to ensure food safety.Nisin is a natural bacteriocin that inhibits most gram-positive bacteria,and the 14 kinds of natural variants have been identified,mainly derived from strains of Lactococcus,Lactobacillus,Streptococcus,Staphylococcus and Blautia.Because of its natural extraction,high safety and strong anti-bacterial ability,Nisin has been widely used in dairy products,meat products,drinks,aquatic products and other foods.As a food-grade biological preservative,Nisin is approved for use in many countries and maximum levels of Nisin are specified for different types of foods.Based on the current domestic and international research,this paper summarized the variants and sources of natural anti-bacterial agent Nisin,analyzed and compared the domestic and international limit standards,and reviewed the applications of Nisin in various food products,in order to provide new ideas for the study of the variants of Nisin and its efficient use in the field of food processing.