王富

    摘 要：乳酸菌作为一种天然生物防腐剂，在食品防腐中具有显著优势。本文在对乳酸菌概述的基础上，重点对乳酸菌在食品防腐中的作用机理进行了论述，主要体现在其可以通过生成有机酸和细菌素来抑制腐败菌生长。乳酸菌在食品防腐中的具体应用中既可以单独应用，也可以联合其他方法综合应用，后者可以取得更好的食品防腐效果。

    关键词：乳酸菌;有机酸;细菌素;食品防腐

    Application of Lactic Acid Bacteria in Food Preservation

    WANG Fu

    (Sichuan Tourism University， Chengdu 610000， China)

    Abstract： As a natural biological preservative， lactic acid bacteria have significant advantages in food preservative. Based on the overview of lactic acid bacteria， this paper focuses on the action mechanism of lactic acid bacteria in food preservation， which is mainly reflected in its ability to inhibit the growth of spoilage bacteria by producing organic acids and bacteriocin. In the specific application of lactic acid bacteria in food preservation， it can be applied alone or combined with other methods. The latter can achieve better food preservation effect.

    Keywords： lactic acid bacteria; organic acids; bacteriocin; antiseptic agent

    随着经济条件的不断改善，人们对于食品健康安全的重视程度不断提升 ......