摘要
本文对纳豆菌抗菌蛋白的稳定性进行了研究,考察了温度、pH值、NaCl、金属离子、EDTA和一些食品添加剂对其抗菌活性的影响。并对抗菌蛋白在保存中的活性变化进行了测试。
In this paper,the stabilities of antimicrobial protein produced by Bacillus natto were studied. The effects of temperature, pH.NaCl, metal ions,EDTA and some food additives on the activity were determined. In addition, the antimicrobial activity was tested during storage.
出处
《中国食品添加剂》
CAS
2002年第4期42-45,共4页
China Food Additives
