摘要
在肉制品的生产、加工乃至消费过程中,其防腐保鲜一直深受重视,人们期望能使用安全、绿色并对人体完全无害的添加剂.乳酸链球菌素是由Lactococcus lactic菌株产生的一种无毒副作用、热稳定的小分子多肽,能抑制大部分革兰氏阳性菌及其芽孢的生长和繁殖.研究显示,乳酸链球菌素既具有抑菌防腐作用,又具有一定的安全性,并已开始在食品行业大量应用,其作为安全的食品添加剂具有较佳的应用前景.
The antisepsis and refreshment of meat is important during producing, processing and consuming of meat products. Safe, green and harmless food additives are expected. Nisin is a small molecule polypep- tide produced by l.actococcus lactic strain, which can inhibit growing and proliferation of most gram positive bacterium and germ. Some researches have indicated nisin has not only action of anfisepticise, but also quality of safety which is used widely in food industry. Being a safe food additive, nisin has a good applica- tion perspective.
出处
《成都大学学报（自然科学版）》
2010年第1期14-17,共4页
Journal of Chengdu University（Natural Science Edition）
