乳链菌肽是一种天然食品防腐剂。本文概述了乳链茵肽的理化性质、抑菌性能、作用机制及在食品防腐中的应用。
In this paper, we reviewed brief survey on the structure, stability, antimicrobial properties, mode of action and toxicological studies of nisin and its USES as a food preservative.
科学家产生了序列变异的抑菌和杀菌肽，并在体外的各种微生物上做了检测。
From familiar fungicidal and bactericidal peptides the research scientists produced sequence variations and tested them in vitro on various microbes.
植物防御素是一类小肽物质，具有很广的抑菌谱。
Plant defensins are the low molecular weight peptides, which have a broad spectrum of inhibiting the growth of plant pathogens.
利用最佳体系对融合蛋白进行切割，经过活性检测发现，目的肽没有抑菌活性。
We used the best system to cut on the fusion protein, after activity detected the purpose of peptide has no antibacterial activity.
不同处理的提取物对17种植物病原真菌的进行了抑菌活性测定，测得了三种昆虫的抗菌肽的抗菌谱；
The antimicrobial activity of crude extracts were detected against the 17 kinds of plant pathogenic fungi, to measure the antimicrobial spectrum of three kinds insects.
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).
通过酸沉淀法从发酵液上清中分离粗脂肽，并确定脂肽是发酵液上清中具有抑菌活性的物质。
The crude lipopeptide was isolated by acid precipition method from C-1 fermentation supernatant. The antibacterial activity of this lipopeptide was verified.
通过酸沉淀法从发酵液上清中分离粗脂肽，并确定脂肽是发酵液上清中具有抑菌活性的物质。
The crude lipopeptide was isolated by acid precipition method from C-1 fermentation supernatant. The antibacterial activity of this lipopeptide was verified.
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