%0 Journal Article
%T Mechanism of Antimicrobial Activity and Application in Food Preservation of Protamine<br>鱼精蛋白抑菌机理及在食品防腐中的应用
%A LI Wen-Ru
%A XIE Xiao-Bao
%A OUYANG You-Sheng
%A CHEN Yi-Ben
%A <br>李文茹
%A 谢小保
%A 欧阳友生
%A 陈仪本
%J 微生物学通报
%D 2007
%I 
%X Protamines are a group of native polycationic antimicrobial peptides, which have a broad range of antimicrobial activity. Protamines inhibit or kill bacteria by destroying their cell wall, cell membrane and changing permeability of cytoplasm membrane. While protamine inhibit or kill bacteria, bacteria are induced a variety of mechanisms to resist it. Several physical and chemical factors, such as temperature, pH, cations and EDTA, can affect protamine's inhibitory potency to bacteria. Because protamines have many advantages in antimicrobial activity, they have been developed a kind of promising food preservative presently.
%K Protamine
%K Mechanism of antimicrobial activity
%K Food preservative<br>鱼精蛋白
%K 抑菌机理
%K 食品防腐
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=78024727B5F4EF6AA9CA8E605B5FC464&aid=C47690C3840E16EE&yid=A732AF04DDA03BB3&vid=339D79302DF62549&iid=E158A972A605785F&sid=17A4F3A55B861BA6&eid=6036F34A7A643C48&journal_id=0253-2654&journal_name=微生物学通报&referenced_num=0&reference_num=15