摘要
壳聚糖具有强烈、广谱的抗菌活性,大量研究表明壳聚糖可抑制食品中普遍存在的致病菌和非致病菌的活性,利用壳聚糖作为天然食品保鲜剂和防腐剂已成为壳聚糖的研究热点。
Chitnosan behave strong and wide-spectum antimicrobial activity. Many researches have been demonstrated that chitosan could inhibit the growth of pathogenic and non- pathogenic microorganisms widespread existed in foods.More researches have been focus on using chitosan as natural food freshness and preservative agent.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期157-160,共4页
Food Research and Development
关键词
壳聚糖
抗菌活性
食品
防腐剂
chitosan
antimocrobial activity
food
preservative