天然生物食品防腐剂研究进展  

Research Progress on the Natural Biological Food Preservative

作　　者：王飞生[1] 叶荣飞[2] 陈则华[2] 

机构地区：[1]清远职业技术学院,广东清远511510 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《河北农业科学》2008年第10期60-62,共3页Journal of Hebei Agricultural Sciences

摘　　要：天然生物食品防腐剂由于其本身的优越性,越来越受到人们的青睐。综述了该类防腐剂中纳他霉素、乳酸链球菌素、曲酸3种代表性物质的性质、应用以及作用机理等,并对其发展方向进行了预测。The natural biological food preservative is favored more and more by people because of its superiority. The property,application and mechanism of Natamycin summarizes, Nisin and Kojic acid were summarized. Finally, its developing direction was predicted.

关 键 词：纳他霉素 乳酸链球菌素 曲酸 

分 类 号：S482.294[农业科学—农药学]