摘要
随着人们对生鲜海水鱼产品需求的日益增加,其保鲜技术的研发成为热点。乳酸菌及其细菌素以其天然、强抗菌性及安全可靠等优势,在海水鱼保鲜方面有广阔的应用前景。综述了海水鱼中乳酸菌细菌素分类、分离纯化方法,分析了乳酸菌产生的有机酸、细菌素和H_2O_2的抑菌作用,概述了乳酸菌及其细菌素在海水鱼保鲜中的应用现状和监管问题,提出了在应用上存在的问题和今后的发展重点。进一步阐明了乳酸菌生物保鲜剂在海水鱼保鲜中的应用价值,以推动海水鱼保鲜技术的发展。
With the increasing demand for marine fish products, keeping fresh has become an important research topic. Lacto-bacteria and their bacteriocin, with their natural, strong antibacterial and safe and reliable advantages, have wide application prospects in marine fish preservation. The classification, the methods of isolation and purification of lacto-bacteria bacteriocin were reviewed. The bacteriostatic action of the organic acid, bacteriocin and H 2O 2 produced by lacto-bacteria were analyzed, the application status and regulatory problems of lacto-bacteria and bacteriocin in marine fish were summarized, and some problems and future development of lacto-bacteria and bacteriocin in marine fish were also pointed out. The aims of this paper are to enhance the application of lacto-bacteria preservatives in marine fish and to clarify the development of keeping fresh technology on marine fish.
作者
方士元
谢晶
FANG Shi-yuan;XIE Jing(Coll. of Food Sci. & Tech., Shanghai Ocean Uni., Shanghai 201306;Shanghai Aqua-Products Process. & Stor. Engin. Tech. Res. Ctr., Shanghai 201306;Shanghai Profess. Tech. Serv. Platform on Cold Chain Equip′t Perform. & Energy Saving Eval′n, Shanghai 201306;Nat′l Exper′l Teach. Demonst′n Ctr. for Food Sci. & Engin. (Shanghai Ocean Uni.), Shanghai 201306)
出处
《微生物学杂志》
CAS
CSCD
2019年第2期111-116,共6页
Journal of Microbiology
基金
农业部海水鱼产业体系(CARS-47)
2016年上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号]
上海市科委平台能力建设项目(16DZ2280300)
上海市科委公共服务平台建设项目(17DZ2293400)
关键词
乳酸菌
细菌素
海水鱼
生物保鲜
lacto-bacteria
bacteriocin
marine fish
preservation
