文章摘要
乳酸菌及其细菌素在海水鱼保鲜中应用的研究进展
Advances in Lacto-Bacteria and Its Bacteriocin for Preservation of Marine Fish
  
DOI：doi:10.3969/j.issn.1005-7021.2019.02.017
中文关键词: 乳酸菌  细菌素  海水鱼  生物保鲜
英文关键词: lacto-bacteria  bacteriocin  marine fish  preservation
基金项目:农业部海水鱼产业体系（CARS-47）；2016年上海市科技兴农重点攻关项目［沪农科攻字（2016）第1-1号］；上海市科委平台能力建设项目（16DZ2280300）；上海市科委公共服务平台建设项目（17DZ2293400）
作者单位
方士元 1.上海海洋大学 食品学院，上海 201306；4.食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306 
谢晶 1.上海海洋大学 食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海 201306；3.上海冷链装备性能与节能评价专业技术服务平台，上海 201306；4.食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306 
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中文摘要:
      随着人们对生鲜海水鱼产品需求的日益增加，其保鲜技术的研发成为热点。乳酸菌及其细菌素以其天然、强抗菌性及安全可靠等优势，在海水鱼保鲜方面有广阔的应用前景。综述了海水鱼中乳酸菌细菌素分类、分离纯化方法，分析了乳酸菌产生的有机酸、细菌素和H2O2的抑菌作用，概述了乳酸菌及其细菌素在海水鱼保鲜中的应用现状和监管问题，提出了在应用上存在的问题和今后的发展重点。进一步阐明了乳酸菌生物保鲜剂在海水鱼保鲜中的应用价值，以推动海水鱼保鲜技术的发展。
英文摘要:
      With the increasing demand for marine fish products, keeping fresh has become an important research topic. Lacto bacteria and their bacteriocin, with their natural, strong antibacterial and safe and reliable advantages, have wide application prospects in marine fish preservation. The classification, the methods of isolation and purification of lacto-bacteria bacteriocin were reviewed. The bacteriostatic action of the organic acid, bacteriocin and H2O2 produced by lacto bacteria were analyzed, the application status and regulatory problems of lacto bacteria and bacteriocin in marine fish were summarized, and some problems and future development of lacto bacteria and bacteriocin in marine fish were also pointed out. The aims of this paper are to enhance the application of lacto bacteria preservatives in marine fish and to clarify the development of keeping fresh technology on marine fish.
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