| 乳酸链球菌素复配后抑菌效果研究 |
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| 引用本文： | 金明晓,王陆玲,宋阳成,陈雨亭.乳酸链球菌素复配后抑菌效果研究[J].吉林工程技术师范学院学报,2010,26(12). |
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| 作者姓名： | 金明晓 王陆玲 宋阳成 陈雨亭 |
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| 作者单位： | 吉林工程技术师范学院食品工程学院,吉林长春,130052 |
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| 基金项目： | 吉林省教育厅“十一五”科学技术研究项目( 2007) |
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| 摘 要： | 本文将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,增加其协同效应,达到功能互补,扩大了抑菌范围,为食品保鲜提供更有效的防腐剂。
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| 关 键 词： | Nisin 复配 抑菌 |
A Bacteriostatic Effect Research on Mixed Nisin |
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| Institution: | JIN Ming-xiao; WANG Lu-ling; SONG Yang-Cheng; CHENG Yu-ting ( School of Food Engineering; Jilin Teachers Institute of Engineering and Technology; Changchun Jilin 130052; China); |
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| Abstract: | This article narrates the character and bacteriostatic principle of nisin. Combined with EDTA,using nisin mix with natamycin and sorbic acid,get two kinds of composite antiseptic. In this way the synergy is increased,the function is complemented,the bacteriostatic range is enlarged,and the two compounds can be used effectively for food fresh keeping. |
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| Keywords: | Nisin Mixture Bacteriostasis |
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