摘要
苯乳酸是乳酸菌等微生物产生的一种新型的小分子抗菌物质,对多种食源性致病菌、导致食品变质的腐败菌包括产生毒素的丝状真菌有很强的抑菌作用。作为一种新型生物防腐剂,苯乳酸在食品工业中具有潜在的应用价值。文中对苯乳酸的理化性质、抑菌性能、抑菌机理、生物合成以及应用领域的最新进展进行了综述,并展望了苯乳酸今后的研究方向。
Phenyllactic acid （PLA） is a novel antimicrobial compound that has a low molecular mass and is produced by lactic acid bacteria or some other microorganisms. The inhibitory properties of PLA have been demonstrated against some food-borne pathogenic bacteria and against several fungal species including some mycotoxigenic species. As a novel biopreservative, PLA has potential applications in the preservation of food. In this paper, we reviewed advances in structure, stability, antimicrobial activities, inhibition mechanism and biosynthesis of PLA. Some advices were also put forward for further research of PLA.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第5期87-91,共5页
Food and Fermentation Industries
基金
国家自然科学基金重点项目(20436020)
关键词
苯乳酸
生物防腐剂
食品
乳酸菌
抑菌性质
phenyllactic acid, biopreservative, food, lactic acid bacteria, antimicrobial activity
