摘要
乳链菌肽(Nisin)是细菌素中一种应用最广泛的高效、无毒天然食品防腐剂。本文简要介绍了Nisin的研究过程、结构特性、防腐机理、在食品防腐保鲜中的应用及今后的发展前景。
The streptococcus lactic peptide(Nisin) is a kind of application most extensive high-efficient, nonpoisonous natural food preseruative in bacteriocins.This text has introduced reserarch course, structure characteristic, antiseptic mechanism, the antiseptic application while keeping fresh food and development prospect in the future.
出处
《食品研究与开发》
CAS
2004年第5期18-21,共4页
Food Research and Development
