摘要
对纳塔尔链霉菌产生的食品防霉剂纳塔霉素进行了综述 ,包括产生菌的微生物学特性、纳塔霉素的理化性质、抑菌特性、安全性评价、检测方法。
Natamycin produced from streptomyces natalensis is summarzied.The summary involves natamycin's microbiology characteristics,physical and chemical properties,inhibition mold function,safe estimation,assay methods,fermentation conditions and its application to various food.
