乳酸菌SD-22产类细菌素的生物学特性及初步应用研究

被引：1

作者：

张国强 ^{[1
,2
]}

师俊玲 ^{[1
]}

杨自文 ^{[3
]}

机构：

[1] 西北农林科技大学食品科学与工程学院

[2] 西藏大学农牧学院

[3] 中国科学院武汉病毒所

来源：

关键词：

类细菌素; 生物学特性; 初步应用;

D O I：

暂无

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

082203 ;

摘要：

对筛选出的菌株SD-22所产类细菌素的生物学特性及其在猪肉保鲜中的初步应用进行了研究。结果表明,粗类细菌素LactobacillusSD-22具有良好的热稳定性;在酸性条件下稳定且活性高;对胰蛋白酶,胃蛋白酶,蛋白酶K不敏感;具有较广的抑菌谱及较强的防腐保鲜的能力。

引用

页码：50 / 52

页数：3

共 7 条

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