乳酸菌细菌素作用机理的研究

摘要

Lactis acid bacteria bacteriocin acts as a natural food preservative to inhibit or kill the pathogenic bacteria and spoilage microorganism of food. The research about the mechanism of bacteriocin has laid a foundation for ihe application of bacteriocin in food* In this paper, the mechanism of class I and class II bacteriocins were reviewed.%乳酸茵细菌素可抑制或杀死食品中的病原菌和腐败茵,是天然的食品防腐剂对乳酸菌细菌素作用机理的研究可为其在食品工业中的应用奠定基础,就Ⅰ类和Ⅱ类细菌素的作用机理进行了综述.