目的 介绍苯乳酸的抑菌机制，以及与微酸性电解水、醋酸和乳酸链球菌素的协同抗菌作用，为苯乳酸在食品保鲜中的应用提供一定的思路和依据。方法 概述苯乳酸的理化性质、制备方法，以及对不同微生物的抑菌活性和机制，总结苯乳酸在肉制品、果蔬、水产品等保鲜领域的应用研究进展，并对现有研究的局限性和今后的研究方向进行讨论。 结果 苯乳酸通过破坏微生物的细胞结构，干扰DNA合成和蛋白质合成，从而抑制其生长，与微酸性电解水、醋酸和乳酸链球菌素协同处理可显著增强抑菌效果。结论 苯乳酸对细菌和真菌具有广谱抑菌性，与其他抑菌剂有协同促进作用，在食品保鲜领域具有广阔的应用前景。

The work aims to introduce theantibacterial mechanism of phenyllactic acid (PLA) and its synergistic antibacterial action with slightly acidic electrolytic water, acetic acid and nisin, so as to provide ideas and basis for the application of PLA in food preservation. The physicochemical properties and preparation methods of PLA as well as its antibacterial activity and antibacterial mechanism against different kinds of microorganisms were summarized. Then, the application of PLA in preservation of meat products, fruits and vegetables and aquatic products was reviewed. In addition, limitations of existing research and future research directions were also discussed in detail. PLA could inhibit the growth of microorganisms by destroying cell structure and interfering with DNA synthesis and protein synthesis. Synergistic treatment of PLA with slightly acidic electrolytic water, acetic acid and nisin could significantly enhance the bacteriostatic effect. PLA can inhibit bacteria and fungi extensively and has synergistic effect with other bacteriostats, which has a broad application prospect in food preservation.