天然食品防腐剂按其来源不同可分为植物源天然防腐剂、动物源天然防腐剂和微生物源天然防腐剂。微生物源天然食品防腐剂由于其本身的优越性，越来越受到人们的青睐。本文主要介绍了微生物来源的天然食品防腐剂乳酸链球菌素、ε-聚赖氨酸、曲酸、溶菌酶和甲烷氧化菌素的最新研究进展，阐述了它们的理化性质、抑菌机制和应用现状，同时简单介绍了纳他霉素、抗菌肽、罗伊氏菌素和嗜杀酵母等微生物源天然食品防腐剂的应用现状，旨在为高效、无毒、天然食品防腐剂的研究提供参考。天然食品防腐剂最有发展的可能是将几种来源不同的天然食品防腐剂复配，或者将一种天然防腐剂与其他化学防腐剂复配使用，不仅可以减少防腐剂在食品中的用量，同时还可以使食品的杀菌或抑菌条件更加温和化，对人们的饮食健康非常有利。%Natural food preservatives can be classified into botanic, animal and microbial source food preservatives. The microbial preservatives are favored more and more because of their superiority such as strong antibacterial, safe, non-toxic, water-soluble, good thermal stability, and wide range of functions, etc. This paper reviewed the latest progress in natural food preservatives of the nisin,ε-Poly-L-lysine, kojic acid, lysozyme and methanobactin, focusing on the physical and chemical properties, antibacterial mechanism and application, and the application of natamycin, antibacterial peptide, reuterin and Killer Yeast, with an aim to provide a reference for researches on natural food preservatives with non-toxic and high activity. The most likely development of natural food preservatives are combination of different sources of natural food preservatives or use of a natural preservative and other chemical preservatives. These methods not only can reduce the amount of preservatives in the food, but also can make the sterilization or antibacterial conditions more moderate of food, which are very good for people's health.
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