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| Application of biologic preservative agent in meat products Ⅱ——Lysozyme and Lactoferrin |
| Diao Jingjing |
| Agri-Food processing Development centre of Heilongjiang,Daqing,163319,China |
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Abstract Lysozyme and Lactoferrin(LF) belonged to biologic preservation.Lysozyme possessed different structure because of its different sources.Lysozyme possessed antibacterial,enhanced immunity and maked bacillus bifidus proliferated.Lactoferrin(LF),an iron-binding glycoprotein,could inhibit bacteria.The paper described structure and biological characteristics of lysozyme and lactoferrin,mechanism of bacteriostasis,it explained the research progress of lysozyme and lactoferrin as preservative agents in meat products.
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2009, Vol. 23 
