刘亚楠,周真真,张俊杰,丛威,段蕊

• 1:江苏海洋大学海洋食品与生物工程学院
• 2:中国科学院过程工程研究所

摘要(Abstract)：

微藻营养丰富，目前市售产品主要以高温干燥处理后的微藻粉制得，然而干燥过程会导致活性成分大量流失，营养价值大打折扣，因此，基于新鲜微藻开发的鲜食产品极具市场价值。在鲜食微藻保藏过程中，防腐且保留藻细胞活性是面临的首要问题。天然抑菌剂因为绿色安全已经被应用于水产品、肉制品、奶制品等食品中，具有良好的防腐保鲜效果。文章分析了几种天然抑菌剂的抑菌机制及其应用现状，并分析了将其应用于鲜食微藻的可行性。

关键词(KeyWords)： 鲜食微藻;天然抑菌剂;微藻防腐;保鲜

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划(2022YFD1300703)

作者(Author): 刘亚楠,周真真,张俊杰,丛威,段蕊

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