Recently, the antibacterial peptides (bacteriocin) have spurred interest of scholars, and many studies on Lactic acid bacteria (LAB) and bacteriocin have been carried out. With the improvement of living standard and health awareness, people tend to pay more attention to food safety. Chemical preservatives are rejected because of their residual properties and toxicity. Applying antibacterial peptides, which serve as natural preservation, to food industry is an inevitable trend[1]. In this paper, the classification of LAB antimicrobial peptides and their application in food system are reviewed. The classification of bacteriocin, the current major food packaging technology, the application of LAB bacteriocin in different industries have been discussed.
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