刘琴琴,张楠,胡晓茵,廖娜,徐宁

• 1:湖北工业大学生命科学与健康工程学院工业发酵省部共建协同创新中心
• 2:咸宁市公共检验检测中心

摘要(Abstract)：

食品的安全和健康是食品领域长久以来的研究重点，开发天然防腐抗菌化合物具有重要意义。食品用微生物的抑菌现象是一种普遍存在的天然微生物保护机制，可用来维持食品生态平衡、延长食品货架期、保障食品安全。文章重点论述了食品用微生物或其代谢产物对常见腐败菌和致病菌的抑制效应、抑菌机制以及食品用微生物抑菌技术在食品等工业领域的应用，为进一步探索食品用微生物的抑菌作用和机制，开发新型、高效、绿色的天然食品生物防腐保鲜技术提供了研究基础。

关键词(KeyWords)： 食品用微生物;抑菌效应;抑菌机制

Abstract:

Keywords:

基金项目(Foundation): 湖北省重点研发计划项目(2023BBB010)

作者(Author): 刘琴琴,张楠,胡晓茵,廖娜,徐宁

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