2018第三届食品科学与营养工程国际会议
2018年7月23-25日 中国·成都
距离截稿日期还剩35
重要日期
截稿日期:2018年4月10日
   (延期至 2018年6月25日)
会议日期:2018年7月23-25日
录用通知:投稿后20-40天
论文出版:收到最终稿后30-60天
更多会议
联系我们
邮箱:huiyi123net_july@126.com
手机:0086-18917219762
座机:021-51098086
QQ:2934920393
微信:18101720867
演讲嘉宾

演讲嘉宾信息如下:

Dr. Chi Hai, Assistant Professor
Lab. of Seafood Safety Control and Processing, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, China

Biography: Dr. Chi Hai is an assistant professor in Lab. of Seafood Safety Control and Processing at East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China. Chi Hai was financially supported by China Scholarship Council, and conducted his Ph.D. work at Lab. of molecular microbiology at Norwegian University of Life Sciences in 2012. On completion of his Ph.D., Chi Hai now mainly focuses on the food quality and safety control, foodborne pathogens monitoring and inhibition, antimicrobial peptides (bacteriocins) and their applications on the seafood and aquariculture. Till now, Dr. Chi Hai has published approximately 60 academic papers, 6 patents in China, and obtained scientific rewards from Shanghai and National bureau of oceanography.

Topic: Bacteriocins from Lactic Acid Bacteria, Alternatives to Antibiotics and Applications in Aquariculture

Abstract: Bacteriocins are ribosomally synthesized polypeptides or proteins with antimicrobial activity. Lactic acid bacteria (LAB) are generally recognized as safe bacteria, and the bacteriocins produced by LAB were known as its high potency, greenness and safety. Therefore, it has drawn widely attention. However, the limited understanding of mechanisms of LAB bacteriocins, to some extent, inhibits its effective development and applications. In this literature review, we summarized the related research progress about LAB bacteriocins, systematically classified the existing bacteriocins, and elaborated the mechanism to against Gram-positive bacteria according to their classification. In the end, the potential applications of bacteriocins in aquaculture and aquatic product processing were discussed, aiming to provide new antimicrobial explorations and basic theoretical basis for the development and applications of LAB bacteriocins.

© 2015-2018第三届食品科学与营养工程国际会议 版权所有