乳酸菌作为海产品生物保鲜剂的研究与应用

被引：4

作者：

吕欣然

白凤翎

励建荣

机构：

[1] 渤海大学化学化工与食品安全学院辽宁省食品安全重点实验室“食品贮藏加工及质量安全控制工程技术研究中心”辽宁省高校重大科技平台

来源：

食品与发酵工业 | 2014年 / 40卷 / 04期

关键词：

海产品; 乳酸菌; 拮抗; 生物保鲜剂;

D O I：

10.13995/j.cnki.11-1802/ts.2014.04.030

中图分类号：

TS254.2 [原料];

学科分类号：

083204 ;

摘要：

乳酸菌作为传统发酵食品的微生物类群栖息在各种自然环境中,在海洋动物及加工海产品中也存在相当数量的各种乳酸菌。由于乳酸菌具有良好的生物拮抗活性,作为生物保鲜剂已被广泛应用于生鲜及加工食品领域。该文对海产品中的乳酸菌资源,乳酸菌作为海产品生物防腐剂的条件和优势,以及控制海产品中微生物的作用效果进行了综述,为进一步挖掘乳酸菌资源、研发针对性生物保鲜制剂在海产品保鲜中的应用提供参考。

引用

页码：118 / 124

页数：7

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