摘要
本文主要介绍了乳链菌肽在食品防腐中应用的新进展及在口腔保健、兽医和药用领域的应用潜力．
This paper reviewed the recent development in uses of nisin as: a natural,food preservative in canned foods, high moisture flour based products and pasteurized liquid egg products and potential medical application for human ulcer therapy and mastitis control in cattle.
出处
《中国食品添加剂》
CAS
2000年第3期25-29,共5页
China Food Additives
基金
国家"九五"科技攻关项目
关键词
乳链菌肽
食品防腐
新抗菌剂
应用
nisin, food preservation, new class of antibiotics
