乳酸链球菌素和纳他霉素在酱油中的应用研究丁培峰(河北北方学院)摘要:传统酿造酱油营养丰富,在加工、贮藏、食用过程中易受微生物污染,为了防止酱油腐败变质,市售酱油均采用添加化学合成防腐剂来杀死或抑制微生物增殖
本试验通过采用生物防腐剂纳他霉素和乳酸链球菌素复配用于酱油防腐效果的研究,得出这两种天然食品防腐在酱油中的最佳使用方案
关键词:酱油;纳他霉素;乳酸链球菌素;天然食品防腐剂AppliedresearchofNatamycinandNisininSoySauceDingpeifeng(HebeiNorthUniversity)Abstract:Traditionalbrewsoysaucenutritionisrich,processing,storage,edibleprocessbecausethemicrobialpollution,inordertopreventdeterioration,soysauceareusedtoaddscenedesmuschemicalsynthesispreservativestokillorinhibitmicrobialgrowth
Thisexperimentbyusingbiologicalpreservativesasamphotericinandnisin,blendswithusedinresearchontheeffectofsoysauceanticorrosive,itisconcludedthatthetwokindsofnaturalfoodantisepticinsoysauceinthebesttousethescheme
Keywords:soysauce;natamycin;nisin;naturalpreservative前言酱油是一种常用调味品
传统的酿造酱油由于受到工艺条件及本身性质的影响,在