摘要
食品污染一直困扰现今食品产业发展,而病源微生物造成的损失最为严重,在食品界亟待解决与臻善。食品防腐剂作为抑制微生物的方法一直是研究热点。综述将目前食品防腐剂划分为合成及天然两大类讨论,对两大类尤其是天然类食品防腐剂的主要抑菌作用机制及应用进行概述;随后,以有别于传统抑菌机理为切入点,探索通过影响DNA三级结构或抑制核酶直接或间接抑制病原微生物的研究与应用。
Food contamination has been plaguing the present food industry development and the damage caused by pathogenic microorganisms is the most serious problems demanding prompt solution and improved in the food industry.Food preservatives as a mode to inhibit microorganism has been one of the research highlights.The review divides food preservatives into two categories including chemical food preservations and natural food preservations（JJKF）,then summarizes the bacteriostatic mechanism and application of these two kinds of preservatives especially the JJKF.Then basing on the untraditional antibacterial mechanism,we explore the study and application of research and application of direct or indirect inhibition of pathogenic microorganisms by influencing the tertiary structure of DNA or inhibition of ribozymes.
出处
《中国科技论文》
CAS
北大核心
2016年第12期1414-1421,共8页
China Sciencepaper
基金
江苏省六大人才高峰计划资助项目(2015-SWYY-007)
霍英东教育基金会第十五届高等院校青年教师基金资助项目(151028)
江苏省自然科学基金资助项目(BK20130121)
关键词
食品科学
食品防腐剂
DNA
抗菌机理
病源微生物
food science
food preservatives
DNA
antibacterial mechanism
pathogenic microorganisms
作者简介
姜拓昱（1990-）,男,硕士研究生,主要研究方向为食品分子生物
通信作者：杨兆琪,副教授,主要研究方向为食品生物技术,zhaoqiyang@jiangnan.edu.cn
