3Pedersen J c Natnmycin as a fungicide in agar media[J].Applied and Environmental Microbiology,1992,58(3):1064-1066.
4Davidson P M,Doan C H.Natamycin[A].Antimicrobisls in Foods[c].New York,Basel and Hong Kong:Marcel Dekker Inc.,1993,395-407.
5Sampayo F.Distribution of fungal genera in cheese and dairies[J].Achievement Fuer lebensmittelhygiene,1995,46(3):62-65.
6Antonie Van LeeuwenhoeL International Journal of General and Molecular Microbiology[J],1981,47(2):170-171.
7Davidson P.M,Dona C.H.Natamycin[J].Antimicrobiol in Foods,1993,(7):395-407.
8Shibata T,Tsuji S,Ito Y,et al,Comparison of natamycin and sorbate residue levels and antifungal activities on the surface treatment of Gouda-type cheese[J].Journal of the Food Hygiemic Society of Japan,1991,32(5):389-401.
9Cirigliano M C,Mckenna R T,Rothenberg P J.Beverage preservationp[J].1998,(10):5738-5888.
10Cirigliano g C,Mckenna R T.Rothenberg P J.Method of pre serving tea containing beverages[P].US:5 895 681,1999.
