纳他霉素在食品工业中的最新研究现状  

Present Research Status of Natamycin in Food Industry

作　　者：崔旭海[1] 

机构地区：[1]枣庄学院生命科学系,山东枣庄277160

出　　处：《肉类研究》2009年第12期35-38,共4页Meat Research

摘　　要：纳他霉素是一种高效生物防腐剂。本文介绍了纳他霉素的理化特性、抗微生物活性和作用机理;综述了纳他霉素在乳制品、肉制品、饮料、果蔬保鲜、焙烤食品、调味品及其他食品中的应用,并对其发展前景进行了展望,以期为纳他霉素的进一步研究和应用提供参考。Natamycin is a kind of biopreservative with high efficiency. The article introduces the physical and chemical properties, antimicrobial properties and active mechanism of Natamycin. It summarizes the application of Natamycin in food industry （including dairy product, meat product, beverage, fruits and vegetables, baked food, seasoning and other food）, and gives a prospect for the application of Natnmycin. It will offer a reference for the further research and application of Natamycin.

关 键 词：纳他霉素 特性 食品工业 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]