【摘要】 微生物源天然防腐剂是理想的天然食品防腐剂,具有安全、无毒、高效、无副作用的特点,符合未来食品防腐的发展与使用要求,在食品工业中的应用越来越广泛。该文对天然微生物源防腐剂的来源分类、抑菌特性、抑菌机理及适用范围进行了系统的研究分析与论述。有针对性地对目前两种应用最为广泛的微生物源天然防腐剂乳酸链球菌素和纳他霉素予以介绍,同时对微生物源天然防腐剂使用过程中遇到的问题提出了对策建议。对天然防腐剂的应用与发展具有现实和指导意义。更多还原

【Abstract】 Microbial source natural preservative is the ideal natural food preservative,it has the safe,non-toxic,high efficiency,no side effect characteristics,meet the future food antiseptic development and use requirements.This article had analyzed and discussed the source classification,antibacterial properties,mechanism,application scope of natural microorganism sources preservative.It had introduced pertinently microbial source natural preservative nisin and natamycin,which had been used most widely.In this paper,more countermeasures and suggestions on microbial source natural preservatives used had been put forward,and predicted the microbial source natural preservative future development prospects.It would have realistic and guiding significance to natural preservative application and development trend.更多还原