摘要
乳链菌肽(Nisin)是由乳酸乳球菌代谢产生的细菌素,是一种天然、安全的生物防腐剂,被广泛应用于食品工业中。本文论述了近年来国内外乳链菌肽发酵及分离纯化工艺的技术概况,并对生产过程中存在的问题进行了分析。
Nisin is a bacteriocin produced by Lactococcus lactis and widely used as a safe and natural biopreservative in the food industry.This paper overviewed the present development of fermentation and purification of Nisin in the word,and the problems and solutions in the production process were analyzed.
出处
《保鲜与加工》
CAS
2011年第2期45-48,共4页
Storage and Process
关键词
乳链菌肽
发酵
分离纯化
研究进展
Nisin
fermentation
purification
research process
