Research progress on bacteriostatic mechanism of plant derived bio-preservatives against the microbodies in the aquatic products

Authors

LAN Weiqing, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
CHEN Mengling, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China
WANG Meng, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China
XIE Jing, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on

Abstract

Based on the advantages and disadvantages comparison in different sources of bio-preservatives, the classification of plant source bio-preservatives was described, and their bacteriostatic mechanism in aquatic products was introduced. Moreover, its existing problems and improvement suggestions were put forward, and the future development of plant derived bio-preservatives on the preservation of the aquatic products was also prospected.

Publication Date

10-28-2018

First Page

191

Last Page

195

DOI

10.13652/j.issn.1003-5788.2018.10.038

Recommended Citation

Weiqing, LAN; Mengling, CHEN; Meng, WANG; and Jing, XIE (2018) "Research progress on bacteriostatic mechanism of plant derived bio-preservatives against the microbodies in the aquatic products," Food and Machinery: Vol. 34: Iss. 10, Article 38.
DOI: 10.13652/j.issn.1003-5788.2018.10.038
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/38

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