常规食品防腐剂简析及一种新型抑菌机理的初步探索

摘要

Food contamination has been plaguing the present food industry development and the damage caused by pathogenic mi-croorganisms is the most serious problems demanding prompt solution and improved in the food industry.Food preservatives as a mode to inhibit microorganism has been one of the research highlights.The review divides food preservatives into two categories including chemical food preservations and natural food preservations (JJKF),then summarizes the bacteriostatic mechanism and application of these two kinds of preservatives especially the JJKF.Then basing on the untraditional antibacterial mechanism,we explore the study and application of research and application of direct or indirect inhibition of pathogenic microorganisms by influ-encing the tertiary structure of DNA or inhibition of ribozymes.%食品污染一直困扰现今食品产业发展，而病源微生物造成的损失最为严重，在食品界亟待解决与臻善。食品防腐剂作为抑制微生物的方法一直是研究热点。综述将目前食品防腐剂划分为合成及天然两大类讨论，对两大类尤其是天然类食品防腐剂的主要抑菌作用机制及应用进行概述；随后，以有别于传统抑菌机理为切入点，探索通过影响 DNA 三级结构或抑制核酶直接或间接抑制病原微生物的研究与应用。