Research progress of natural food preservatives from microbial source
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.
microbial sourcenatural food preservativesmechanism of antimicrobial
NETL
NSTL
万方数据
维普
