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食品研究与开发:2024,45(7):188-195
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海洋源乳酸菌细菌素及其在海产品中的应用研究进展
(1.江苏海洋大学 江苏省海洋生物资源与环境重点实验室/海洋生物技术重点实验室,江苏 连云港 222005;2.江苏海洋大学 江苏海洋生物产业技术协同创新中心,江苏 连云港 222005)
Discovery and Research Progress on the Application of Marine Derived Lactic Acid Bacteria Produced Bacteriocins in Seafood
(1.Key Laboratory of Marine Biotechnology,Key Laboratory of Marine Biological Resources and Environment of Jiangsu Province,Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China;2.Jiangsu Marine Biological Industry Technology Collaborative Innovation Centre,Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China)
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投稿时间:2023-02-14    
中文摘要: 海鲜在加工和储存过程中因酶、微生物和化学反应等因素极易发生腐烂变质。海洋源乳酸菌细菌素是由海洋乳酸菌核糖体合成的一种天然抗菌肽,能有效抑制多种食源性病原菌,将其用于海产品保鲜中可以减少化学防腐剂的添加以及物理处理的强度,有效延长食品的保质期。该文综述海洋源乳酸菌细菌素来源、海产品中影响乳酸菌细菌素抗菌效果的因素及其在海产品中的应用研究进展,为海产品保鲜中乳酸菌细菌素的选择和应用提供参考。
中文关键词: 细菌素  天然防腐剂  海产品  应用方式  保鲜
Abstract:Seafood is highly prone to decay and deterioration during processing and storage due to factors such as enzymes,microorganisms and chemical reactions.Marine-derived bacteriocins from lactic acid bacteria are natural antimicrobial peptides synthesized by ribosomes of marine-derived lactic acid bacteria,which can effectively inhibit a variety of foodborne pathogens.Utilizing marine-derived bacteriocins for seafood preservation can reduce the addition of chemical preservatives and the intensity of physical treatment,and effectively prolong the shelf life of food.This article reviews the discovery of marine derived lactic acid bacteria-produced bacteriocins,factors affecting the antibacterial effect of lactic acid bacteria-produced bacteriocins in seafood and the research progress of their application in seafood,providing reference for the selection and application of lactic acid bacteria-produced bacteriocins in seafood preservation.
文章编号:202407026     中图分类号:    文献标志码:
基金项目:国家自然科学基金青年项目(32100037);江苏省高等学校自然科学研究面上项目(20KJB550008);连云港市科技计划(基础研究)JCYJ2324
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