摘要
细菌素是乳酸菌在代谢过程中通过核糖体合成机制所产生的一类具有抑菌作用的代谢产物,由于其高效、无毒、不产生抗药性等优良特点,近年来作为生物抑菌剂得到了广泛的应用。本文就细菌素的抑菌特性及作用机制,对其在鲜奶、酸奶以及干酪等不同类型乳制品加工和保藏过程中的应用进行了综述。
Bacteriocin is a kind of bacteriostatic metabolite produced by lactic acid bacteria through ribosome synthesis in the process of metabolism. Because of its excellent properties, such as high efficiency, innocuity and no resistance, it has been widely applied as a biological inhibitor in recent years. In this paper, the bacteriostatic characteristics and mechanism of bacteriocin, and its application in the processing and preservation of different types of dairy products, such as fresh milk, yogurt and cheese, were reviewed.
出处
《中国奶牛》
2018年第1期43-48,共6页
China Dairy Cattle
关键词
细菌素
乳制品
保鲜
应用
Bacteriocin
Dairy products
Fresh
Application
