摘要
介绍了纳他霉素作为新一代天然生物防腐剂的特性、作用机理、安全性。在应用方面,纳他霉素以具有用量低、pH值使用范围广、热稳定性及防腐效果好等优点在食品工业中呈现出广阔的应用前景。详述了当前纳他霉素的生产及研究状况。
This article introduces the properties, active mechanism, safety of Natmycin, which is a new natural biological preservative. The application of natamycin in food industry shows good prospect for its low dose, wide pH values, hot stability and good anti-microbial effect. And its production and advanced research are described.
出处
《食品科技》
CAS
北大核心
2007年第3期162-166,共5页
Food Science and Technology
关键词
生物防腐剂
纳他霉素
食品工业
应用
研究现状
biological preservative
natamycin
food industry
application
advanced research
