摘要
本文介绍了那他霉素的理化特性、抗微生物特性和作用机理;详述了那他霉素在干酪、肉制品、果汁中的应用及研究状况,并就各国的法规状况进行了对比。最后概述了那他霉素的毒理学和分析方法。
In this paper, physical and chemical properties, antimicrobial activity, and mode of action of natamycin are introduced. Food applications of natamycin in Cheese, meat, fruit juice are described separately. Regulatory status in different countries are compared. Toxicology of natamycin through different route and in different animal are reviewed. Different assay are discussed at the end.
出处
《中国食品添加剂》
CAS
2006年第2期144-151,共8页
China Food Additives
