摘要
细菌素是一类安全、高效、无毒的天然食品防腐剂。本文介绍了细菌素的分类,以及细菌素与抗生素的区别,以尼生素,纳他霉素为重点阐述了细菌素的抑菌机理及在肉制品中的应用。
Bacteriocins are safe, efficient, non-toxic natural food preservative. This paper reports the classification of bacteria and different between bacteriocin and antibiotics. This article also gives an overview of the inhibition mechanism of bacteria and application of bacteriocin in meats.
出处
《肉类研究》
2008年第10期44-47,共4页
Meat Research
关键词
细菌素
抗生素
尼生素
纳他霉素
食品防腐
bacteriocin
antimicrobial
nisin
natamycin
food preservation
