目的 了解微生物源生物保鲜剂对水产品腐败菌作用的研究现状，延长水产品的贮藏货架期。 方法 分析常见水产品特定腐败菌种类、生物保鲜剂分类与主要优缺点，在此基础上，分别阐述乳酸链球菌素、ε-聚赖氨酸、乳酸菌、双歧杆菌等常用微生物源生物保鲜剂的抑菌机理与研究现状，提出其存在的问题和改进建议，并对微生物源生物保鲜剂的发展前景进行展望。结论 微生物源生物保鲜剂与其他生物保鲜剂或保鲜技术相结合，能有效提高抑菌效果，发展前景广阔。

The paper aims to understand the research status of microbial source bio-preservatives on spoilage bacteria and extend the shelf life of aquatic products. Based on the analysis of specific spoilage bacteria in common aquatic products, classification, advantages and disadvantages of common biological preservatives, the bacteriostatic mechanism and research progress of Nisin, ε-polylysine, lactic acid bacteria and bifidobacteria were described respectively. The main suggestions for improvement were put forward and the development of microbial source bio-preservatives was also prospected. Microbial source bio-preservatives combined with other bio-preservatives or preservation technology can improve the bacteriostatic effect effectively. It has broad development prospects.