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乳酸链球菌肽的特性及其在食品工业中的应用 被引量：4

Research on Characteristics of Nisin and the Application in Food Industry
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摘要 乳酸链球菌素是由乳酸链球茵产生的一种高效、无毒、安全、无副作用的天然食品防腐剂。介绍了乳酸链球菌素(Nisin)的特性及其抑菌防腐机理,并就其在食品工业中的应用加以论述。 Nisin is a kind of high efficiency and non-poisonous effect natural bio-preservative food antiseptic produced by Lactococcus lactis. The characteristics and antibiotic mechanism of Nisin were introduced, as well as the application in fond industry.
作者 孙兆竹 申秋华 白文杰
机构地区 [ 海军工程大学勤务学院
出处 《安徽农业科学》 CAS 2013年第13期5949-5951,共3页 Journal of Anhui Agricultural Sciences
关键词 乳链菌肽 特性 应用 Nisin Characteristic Application
分类号 S609.9 [农业科学—园艺学]
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参考文献27

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二级参考文献70

共引文献151

同被引文献41

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安徽农业科学
2013年 第13期

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