This review summarizes the classification of bacteriocin, the modes of inhibition and some recent researches about application of lactic acid bacteria bacteriocin i…
概述了细菌素的分类、抑菌作用机制以及近年来国内外报道的有关乳酸菌细菌素在肉制品防腐中的作用的研究进展。
According to their characteristics, the antagonistic substances produced by PNB in exponential phase were bacteriocin and they had been classified into small heat-stable peptide (SHSP).
根据其抑菌蛋白的性质，初步判断紫色非硫光合细菌在对数期产生的拮抗物质为细菌素，可归为小分子热稳定肽类。
According to their characteristics, the antagonistic substances produced by PNB in exponential phase were bacteriocin and they had been classified into small heat-stable peptide (SHSP).
根据其抑菌蛋白的性质，初步判断紫色非硫光合细菌在对数期产生的拮抗物质为细菌素，可归为小分子热稳定肽类。
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