摘要
乳酸链球菌素是一种安全、高效、无副作用的天然防腐剂。主要介绍了乳酸链球菌素的结构、特性、防腐机理,以及在肉制品加工中的应用状况,同时对未来的研究方向进行了展望,旨在为实际生产应用和研究提供一些理论依据。
Nisin is a safe, efficient natural preservative with no side effects. In this paper, the Nisin＇s structure, characteristics and corrosion mechanism are introduced, as well as in meat processing applications, while the future research directions are outlook, aiming to provide some theoretical basis for practical application and research
出处
《农产品加工（下）》
2013年第1期18-21,共4页
Farm Products Processing
基金
广州市科技攻关项目(2011YZ-00016)
省部产学研结合项目(2009B090200020)
