Lactis acid bacteria (LAB) bacteriocin acts as natural preservatives by inhibiting or killing pathogenic microorganism and spoilage microorganism to protect food security.

• 乳酸菌细菌素作为天然的食品防腐剂,可抑制或杀灭食品中致病微生物和腐败微生物从而保护食品的安全。