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中国精品科技期刊2020
张璐, 桂萌, 李平兰. 食品防腐中群体感应及其抑制剂的研究进展[J]. 食品工业科技, 2016, (03): 364-367. DOI: 10.13386/j.issn1002-0306.2016.03.068
引用本文: 张璐, 桂萌, 李平兰. 食品防腐中群体感应及其抑制剂的研究进展[J]. 食品工业科技, 2016, (03): 364-367. DOI: 10.13386/j.issn1002-0306.2016.03.068
ZHANG Lu, GUI Meng, LI Ping- lan. Application of quorum sensing inhibitors in food preservation[J]. Science and Technology of Food Industry, 2016, (03): 364-367. DOI: 10.13386/j.issn1002-0306.2016.03.068
Citation: ZHANG Lu, GUI Meng, LI Ping- lan. Application of quorum sensing inhibitors in food preservation[J]. Science and Technology of Food Industry, 2016, (03): 364-367. DOI: 10.13386/j.issn1002-0306.2016.03.068

食品防腐中群体感应及其抑制剂的研究进展

Application of quorum sensing inhibitors in food preservation

  • 摘要: 食品的腐败变质是食品工业长期以来一直面对的重大问题。近年来研究表明细菌群体感应(quorum sensing,QS)现象与食品腐败变质密切相关。本文简要介绍了群体感应系统和信号分子的分类,重点阐述了群体感应抑制剂(quorum sensing inhibitors,QSIs)的研究进展,并讨论了利用群体感应抑制剂控制食品腐败变质的应用前景。 

     

    Abstract: In food industry,food spoilage is a major problem that people have faced for a long time.Recent studies have shown that bacterial quorum sensing was closely related to food spoilage.Based on the brief introduction of the quorum sensing system and signal molecules,the research progress and application prospect of quorum sensing inhibitors in preventing food were illustrated and discussed in this paper.

     

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