抗菌肽研究进展-食品安全质量检测学报.PDF

7 10 Vol. 7 No. 10 2016 10 Journal of Food Safety and Quality Oct. , 2016 黄现青* (, 450002) 摘 要: , , , , , 关键词: ; ; Research progress of antibacterial peptide * HUANG Xian-Qing (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) ABSTRACT: Presently, more environmental amity and safer food preservatives and no residual, no drug-fast feed additives were hotly studied in food industry and livestock industry. Compared with traditional food preservatives, antibacterial peptides had many advantages, such as broad antibacterial spectrum, pollution-free, biological degradation, synergistic effect, no drug resistance, good stability and broad effective scope, etc. Characteristics, functional mechanism and application of antibacterial peptides were introduced in this paper. With the increasing of living standard and the concern on health and longevity, safer and more environmental protective demands for food and feed additives which can accumulate directly and indirectly in the body were put forward. The characteristics of antibacterial peptides are according with modern demand characteristics, which will be widely applied in preservatives. KEY WORDS: antibacterial peptides; preservatives; food (peptide antibiotic) 1 前 言 , , , (antibacterial