| 微生物防腐剂及其在食品工业中的应用 |
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| 引用本文： | 幸治梅,刘勤晋.微生物防腐剂及其在食品工业中的应用[J].中国食品添加剂,2003(4):86-89. |
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| 作者姓名： | 幸治梅 刘勤晋 |
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| 作者单位： | 西南农业大学食品学院,重庆,400716 |
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| 摘 要： | 综述了微生物素及其特征，乳酸链球菌素(Nisin)和溶菌酶(Lysozyme)及纳他霉素(Natamycin)在食品防腐中的应用，以及对微生物防腐剂的发展趋势进行展望。
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| 关 键 词： | 微生物防腐剂 食品工业 乳酸链球菌素 溶菌酶 纳他霉素 应用 |
Microbial Anticorrosive Additive And its Application in Food Industry |
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| Xing Zhimei,Liu Qinjin.Microbial Anticorrosive Additive And its Application in Food Industry[J].China Food Additives,2003(4):86-89. |
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| Authors: | Xing Zhimei Liu Qinjin |
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| Abstract: | This artic introduced the character of microbial anticorrosive additive and expatiated Nisiru Lysozyme and Natamycin antisepticising to food, as well as prospected the development of microorganism anticorrosive additive. |
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| Keywords: | Microbial anticorrosive additive Application Expectation |
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