新型生物防腐剂——纳他霉素在食品研究中的应用  

Applied Research of Food Preservation of A New Biologic Preservative—Natamycin

作　　者：刘美玲 孔慧清 朱媛 韩韫 罗旭 张晨 

机构地区：[1]广东天辰生物技术有限公司生物技术与工程研发中心,广州510070

出　　处：《保鲜与加工》2007年第5期1-4,共4页Storage and Process

摘　　要：从新型、高效生物防腐剂纳他霉素的理化性质、抑菌机理及安全性等方面进行详细介绍。并对其在食品中的应用研究作一阐述,同时展望与分析纳他霉素在食品工业中的开发与应用前景。The characteristics of natamycin-a new type of biologic preservative with high efficiency are introduced in details, including physical and chemical properties, antimicrobial mechanism and safety. The application of natamycin in food industry was elaborated, and the prospect for the application of natamycin is also given.

关 键 词：纳他霉素 生物防腐剂 研究进展 食品工业 

分 类 号：TS202.3[轻工技术与工程—食品科学]