摘要
乳酸链球菌素(Nisin)是由乳酸乳球菌乳酸亚种的某些菌株代谢过程中合成的一种天然生物防腐剂,具有良好的抑菌性,可以有效地抑制革兰氏阳性菌(金黄色葡萄球菌、枯草芽孢杆菌、单增李斯特菌、小球菌等),尤其是细菌芽孢的生长。且因为摄入后可快速被人体中的蛋白酶消化分解为各种氨基酸不会对人体产生毒害作用,因此被广泛的用于食品保鲜领域。本文主要综述了乳酸链球菌素的抑菌机理及其近10年来在食品保鲜领域中的应用,其中着重讨论了在果蔬保鲜中的应用,最后分析了乳酸链球菌素未来的发展方向,以期为乳酸链球菌素在食品保鲜中的进一步研究和应用提供理论参考。
Nisin is a natural biological preservative synthesized in the metabolic process of some strains of Lactococcus lactis subspecies lactis.Nisin has good bacteriostasis and can effectively inhibit the growth of gram-positive bacteria(Staphylococcus aureus,Bacillus subtilis,Listeria and Micrococcus,etc),especially bacterial spores.And is widely used in the field of fresh-keeping of food because it can be quickly digested and decomposed into various amino acids by protease in the human body after being ingested without toxic effect on the human body.This article mainly reviews the antibacterial mechanism of nisin and its application in the field of food preservation in the past 10 years.It focuses on the application of nisin in the preservation of fruits and vegetables,and finally analyzes the future development direction of nisin,which provides theoretical reference on further research and application of nisin in food preservation.
作者
王佳宇
胡文忠
管玉格
于皎雪
赵曼如
WANG Jiayu;HU Wenzhong;GUAN Yuge;YU Jiaoxue;ZHAO Manru(College of Life Science,Dalian Minzu University,Dalian 116600,China;College of Life Science and Biotechnology,Dalian University of Technology,Dalian 116024,China)
出处
《食品工业科技》
CAS
北大核心
2021年第3期346-350,共5页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划项目(2016YFD0400903)
国家自然科学基金项目(31471923,31172009)。
关键词
乳酸链球菌素
抑菌机理
食品保鲜
研究进展
nisin
bacteriostatic mechanism
food preservation
research progress
作者简介
王佳宇(1996-),女,硕士研究生,研究方向:食品科学与工程,E-mail:2549086789@qq.com;通信作者:胡文忠(1959-),男,博士,教授,研究方向:食品科学,E-mail:hwz@dlnu.edu.cn。
