朱燕莉,王正莉,王卫,吉莉莉,张佳敏,白婷,赵志平,侯薄,陈林

• 1:成都大学肉类加工四川省重点实验室

摘要(Abstract)：

食品工业中,为防止或延缓食品品质下降和腐败变质,常用的防腐剂是化学合成防腐剂。但是化学合成防腐剂存在一定的未知风险与潜在危害,消费者的安全意识不断提高,对于化学防腐剂的安全性也一直存在疑虑与担忧。相比之下,具有安全无毒、广谱抗菌和稳定高效等特性的天然抗菌物质受到了消费者和食品行业的青睐,并成为当下的研究热点。文章重点阐述了来源于植物、动物和微生物的天然抗菌物质的抑菌机理以及国内外的研究进展,简要介绍了不同抗菌成分对不同菌种的影响与抑制效果,为今后天然抗菌物质在食品领域的研发和广泛应用提供了一定的思路和参考价值。

关键词(KeyWords)： 天然抗菌物质;抑菌机理;化学防腐剂;食品

Abstract:

Keywords:

基金项目(Foundation): 成都大学青年基金项目(2018XZB06);; 四川省应用基础项目(2019YJ0670);; 川菜发展研究中心开放基金项目(CC20Z07)

作者(Author): 朱燕莉,王正莉,王卫,吉莉莉,张佳敏,白婷,赵志平,侯薄,陈林

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