张金磊,陈兴煌

• 1:福建农林大学食品科学学院

摘要(Abstract)：

乳酸菌发酵液是乳酸菌代谢过程中产生的一类物质的统称,包含多种抑菌物质,可以抑制或杀死食物表面的致病菌,达到减菌目的,保持食品品质,延长贮存期限。乳酸菌发酵液作为化学杀菌保鲜剂的替代品在食品工业中具有广阔的应用前景。文章主要综述了乳酸菌发酵液在食品保鲜中的应用现状,以期为乳酸菌发酵液在食品贮藏保鲜应用方面提供参考。

关键词(KeyWords)： 乳酸菌;发酵液;保鲜;应用;展望

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 张金磊,陈兴煌

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