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| The Natural Food Preservatives——Bacteriocins |
| SHI Qin-hong;LI Qing |
| 1. College of Food Science, Southwest Normal University, Chongqing 400715; 2. South China Agricultural University, Guangzhou 510000 |
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Abstract Bacteriocins are safe, efficient, non-toxic natural food preservative. This paper reports the classification of bacteria and different between bacteriocin and antibiotics. This article also gives an overview of the inhibition mechanism of bacteria and application of bacteriocin in meats.
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ZHANG Haoqi, CUI Zhonglei, MAO Yanwei, DONG Pengcheng, ZHOU Guanghui, HAN Guangxing, XIAO Yang, ZHANG Yimin. Prevalence, Distribution and Diversity of Salmonella in Raw Beef Production[J]. Meat Research, 2026, 40(1): 58-66. |
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2008, Vol. 22 
