天然食品防腐剂——细菌素

doi:10.7506/rlyj1001-8123-200810012

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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.

Key words： bacteriocin antimicrobial nisin natamycin food preservation

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	Articles by authors
	SHI Qin-hong
	LI Qing

Cite this article:

SHI Qin-hong,LI Qing. The Natural Food Preservatives——Bacteriocins[J]. Meat Research, 2008, 22(10): 44-47.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200810012 OR https://www.rlyj.net.cn/EN/Y2008/V22/I10/44

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