高蕾蕾,李迎秋

• 1:齐鲁工业大学食品科学与工程学院

摘要(Abstract)：

乳酸链球菌素(Nisin)是一种天然的生物防腐剂,Nisin具有抑菌效果好,耐热稳定性,对革兰氏阳性菌抑菌谱广,对人体无毒副作用等特点,在食品行业中的防腐保鲜效果良好。文章对Nisin的结构、分类、特性、抑菌机理及其在食品中的应用进行了详细的阐述,对以后进行深入的研究具有非常重要的意义。

关键词(KeyWords)： 乳酸链球菌素;抑菌;食品;应用

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 高蕾蕾,李迎秋

参考文献(References)：

• [1]陈智理,李健,郭静婕,等.乳酸链球菌素在食品中的应用研究[J].广西轻工业,2011(8):6-7.
• [2]黄现青,张建威,高晓平,等.乳酸链球菌素检测及其在肉品中的应用[J].肉类工业,2011(3):38-40.
• [3]Erhard Gross,John L,Morell.The number and nature ofα,β-unsaturated amino acids in nisin[J].FEBS Letters,1968,2(1):61-64.
• [4]杜琨,陈锦屏,苏凤贤.采用原子力显微镜分析乳酸链球菌素结构的研究[J].食品工业科技,2012(5):156-158.
• [5]Piper C,Hill C,Cotter P D,et al.Bioengineering of a nisin producing Lactococcus lactis to create isogenic strains producing the natural variants nisin F,Q and Z[J].Microbiotechnology,2010,4(3):375-382.
• [6]Kyung Yuk Ko,So Ra Park,Ho-Soo Lim,et al.Improved pretreatment method for determination of nisins A and Z and monitoring in cheese using liquid chromatrographytandem mass spectrometry[J].Food Analytical Methods,2016,9(1):122-130.
• [7]De Arauz L J,Jozala A F,Mazzola P G,et al.Nisin biotechnological production and application:a review[J].Trends Food Sci.Tech.,2009(20):146-154.
• [8]杜琨.乳酸链球菌素的稳定性及抑菌特性研究[J].食品工业,2012(1):99-101.
• [9]姜爱丽,胡文忠,崔晓亭,等.温度及乳酸链球菌素对单增李斯特菌的抑制作用[J].食品工业科技,2015(15):157-160.
• [10]Thomas L V,Ingram R E,Bevis H E,et al.Effective use of nisin to control Bacillus and Clostridium spoilage of a pasteurized mashed potato product[J].Journal of Food Protection,2002,65(10):1580-1585.
• [11]骆桂兰,丁威,陈军.乳酸链球菌素(Nisin)及其在生鲜乳中的应用[J].畜牧兽医科技信息,2010(4):14-15.
• [12]Breukink E,Wiedemann I,Van Kraaij C,et al.Use of the cell wall precursor lipid II by apore-forming peptide antibiotic[J].Science,1999(286):2361-2364.
• [13]Zhao Xingchen,Meng Rizeng,Shi Ce,et al.Analysis of the gene expression profile of Staphylococcus aureus treated with nisin[J].Food Control,2016(59):499-506.
• [14]李勃,马喻,肖明.乳酸链球菌素产业的发展现状及前景展望[J].食品与发酵工业,2011(6):152-155.
• [15]张俭波.食品添加剂乳酸链球菌素的摄入量评估研究[J].中国食品卫生杂志,2010(1):11-15.
• [16]Ulpathakumbura C P,Ranadheera C Senaka,Senavirathnec N D,et al.Effect of biopreservatives on microbial,physico-chemical and sensory properties of Cheddar cheese[J].Food Bioscience,2016,13:21-25.
• [17]Maryam Zohri,Mohammad Shafiee,IsmaeilHaririan,et al.A comparative study between the antibacterial effect of nisin and nisin-loaded chitosan/alginate nanoparticles on the growth of Staphylococcus aureus in raw and pasteurized milk samples[J].Probiotics and Antimicrobial Proteins,2010(4):258-266.
• [18]杨瑞.乳酸链球菌素在即食腊肉制品保藏应用中的研究[J].食品工业科技,2000(2):50-52.
• [19]Sureshkumar S,Kalaikannan A,Dushyanthan K,et al.Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage[J].Journal of Food Science and Technology,2010(3):358-363.
• [20]李清秀,房兴堂,贺锋,等.乳酸钠及醋酸对鸡肉的保鲜效果[J].江苏农业科学,2008(4):251-254.
• [21]Behnam S,Anvari M,Rezaei M,et al.Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout(Oncorhynchus mykiss)stored at 4℃[J].J Food Sci Technol,2015(4):2184-2192.
• [22]易建华,朱振宝.乳酸链球菌素与纳他霉素在低盐酱菜中应用的研究[J].食品工业科技,2008(10):227-228,278.
• [23]Jagannath A,Manoranjan Kumar,Raju P S,et al.Nisin based stabilization of novel fruit and vegetable functional juices containing bacterial cellulose at ambient temperature[J].Journal of Food Science and Technology,2014(6):1218-1222.
• [24]李听听,陈伟,卢中一,等.乳酸链球菌素复配抑菌剂对小麦储藏过程中微生物多样性和品质的影响[J].现代食品科技,2014(12):143-148,224.
• [25]Preet S,Bharati S,Panjeta A,et al.Effect of nisin and doxorubicin on DMBA-induced skin carcinogenesis-a possible adjunct therapy[J].Tumour Biol,2015,36(11):1-8.