姚文俊,杨勇,刘希,童星

• 1:广东海天创新技术有限公司
• 2:佛山市海天(高明)调味食品有限公司

摘要(Abstract)：

随着人们对天然、健康的饮食日益增长的需求，食品企业都在寻求天然抑菌物质替换如苯甲酸钠、山梨酸钾等传统的化学防腐剂。乳酸链球菌素(Nisin)是乳酸菌等阳性菌产的一种次级代谢产物，具有天然、高效、无毒的抑菌特点，是目前一款可作为食品天然防腐剂的多肽细菌素。为了更清晰地了解乳酸链球菌素(Nisin),文章从微观角度及分子水平综述介绍乳酸链球菌素(Nisin)的结构及生物合成特征，综述Nisin在食品中的防腐、保鲜、提质、可降解包材等作用方面的应用研究进展。

关键词(KeyWords)： 乳酸链球菌素;生物合成;防腐;食品

Abstract:

Keywords:

基金项目(Foundation): 广东省基础与应用基础研究基金区域联合基金重点项目(2019B1515120053)

作者(Author): 姚文俊,杨勇,刘希,童星

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