This review summarizes the classification of bacteriocin, the modes of inhibition and some recent researches about application of lactic acid bacteria bacteriocin in meat preservation.

• 概述了细菌素的分类、抑菌作用机制以及近年来国内外报道的有关乳酸菌细菌素在肉制品防腐中的作用的研究进展。