摘要
综述了溶菌酶的基本性质,着重讨论了溶菌酶抑制的微生物种类、机理,系统地阐述了溶菌酶的制备及其在食品工业中的应用进展。
This paper reviewed the basic characteristics of lysozyme and its inhibition mechanism on microorganisms. The preparation and application of lysozyme to food industry is also discussed.
出处
《保鲜与加工》
CAS
2006年第6期5-6,共2页
Storage and Process
关键词
溶菌酶
食品
应用
制备
lysozyme
food
application
preparation
