摘要
乳链菌肽是某些乳酸链球菌产生的一种天然食品防腐剂。它强烈抑制许多引起食品腐败的革兰氏阳性菌的生长、繁殖，并对人体安全无毒。已被广泛应用于热加工食品，尤其足罐头食品、奶制品、高蛋白食品和乙醇饮料的防腐保鲜。此外，加入乳链菌肽还可降低食品加工过程中的能源消耗，改进食品的营养价值、外观、风味和质地，延长货架寿命。对乳链菌肽的应用和开发将具有重大的经济效益和社会效益。
Nisin is a natural food preservative produced by certain strains of Streptococcus lactis.Nisin has low toxicity to human and inhibits growth of harmful bacteriaincluding ClOstridium botulinum and Listeria monocytogenes. It is widely used in a number ofthermal proassed foods,particulariy in canned foods,dairy produas,cured meat and alcoholicbeverages. Furthermore,the addition of nisin can reduee the energy consumption in heat pro-cssing,improve nutritional value,appearance,taste and texture of the products and increasethe sheif life significantly.
出处
《中国食品添加剂》
CAS
1995年第1期8-13,共6页
China Food Additives
关键词
乳链菌肽
天然食品
防腐剂
性质
应用
nisin,natural food preservative,properties,application
