摘要
文章主要介绍了乳酸链球菌的性质,综述了乳酸链球菌的防腐机理,及其在食品工业中的应用,并提出了乳酸链球菌具有广阔的发展前景。
The article mainly introduced the character of antimierobial Nisin, the preservative mechanism, the application in food industry was reviewed and the development of Nisin was proposed.
出处
《中国调味品》
CAS
北大核心
2009年第6期100-102,共3页
China Condiment
关键词
乳酸链球菌的性质
抑菌机理
应用
展望
character of Nisin
application
preservative mechanisim
expectation
