摘要
乳酸链球菌素(Nisin)作为一种高效、安全、无副作用的天然防腐剂被现代食品工业广泛应用,本文研究了Nisin对活性益生菌乳饮料后酸化及活菌数的影响,研究证明添加少量的Nisin可以明显的抑制产品的后酸化,但是随着Nisin含量的增加,却又明显的降低了活菌数量,试验得出最佳的Nisin添加量为80~100 IU/m L。
Nisin as a natural preservative, efficient, safe and no side effect is widely used in modern food industry, this paper studies the effect of Nisin on the activity of probiotic milk drink after acidification and the number of the live bacteria, studies show that adding a small amount of Nisin can obviously inhibit the products after acidification, but with the increase of Nisin the content, but significantly reduced the number of live bacteria, the optimal amount of Nisin is 80 ~ 100 IU/m L.
出处
《现代食品》
2017年第7期126-128,共3页
Modern Food
