摘要
本文主要研究了复合防腐剂(Nisin∶Natamycin∶EDTA=20∶1∶12)在虾膏中的最小抑菌浓度(MIC)及不同加热温度对其抑菌作用的影响。同时研究了在虾膏生产中复合防腐剂对产品中细菌总数、大肠菌群、金黄色葡萄球菌和霉菌的抑制作用。为该复合防腐剂的推广应用提供理论依据。
This paper mainly studied the minimum inhibition concentration （MIC） and the heating influnce on the antibacterial effect of the compound preservatives in shrimp paste. Meanwhile, studied the inhibition effect of the compound preservatives on aerobic count, coliform count, staph count and mold count in produce. And it provides theory guide for the widespread application.
出处
《中国食品添加剂》
CAS
2006年第1期37-40,共4页
China Food Additives
