乳酸链球菌素复配后在食品保鲜中的研究与应用  

Research and Application of Compound Nisin in Food Preservation

作　　者：金明晓[1] 宋阳成[1] 王陆玲[1] 刘鹤[1] 

机构地区：[1]吉林工程技术师范学院生物与食品工程学院,吉林长春130052

出　　处：《吉林工程技术师范学院学报》2009年第1期69-72,共4页Journal of Jilin Engineering Normal University

基　　金：吉林省教育厅"十一五"科研规划项目(2007)

摘　　要：将Nisin与EDTA组合,分别与钠他霉素、山梨酸进行复配,得到两组复合型防腐剂的最佳配比,增加其协同功效,达到功能互补,扩大了Nisin抑菌范围,并将其应用在肉类和牛奶保鲜试验中,取得较好效果。It was respectively formulated with natamycin and sorbic acid to get the optimum proportion of two groups of compound preservatives through combination of Nisin and EDTA. In this way, the effect of coordination is increased, the function is complemented, and the anti - bacteria range of Nisin is enlarged. The effect of the compounds in meat and milk freshness preservation is satisfactory.

关 键 词：NISIN 复配 食品 保鲜 研究 

分 类 号：TS202.3[轻工技术与工程—食品科学]