链霉菌702所产生物活性物质对熟肉制品的保藏研究初探

Studies on the Preservation of Cooked Meat by the Bio-active Compound Produced by Streptomyces702

研究了冷藏条件下经链霉菌702所产生物活性物质处理的熟肉制品的保藏效果。结果表明:其可有效抑制熟肉制品菌数的增长,明显延长货架期,且与Nisin、Natamycin有同样的抑制细菌的效果。

The effects of the bio-active compound produced by Streptomyces 702 on the cold storage of cooked meat were studied. The results indicated that the increase of bacterica can be effectively restrained by adding the bio-active compound produced by Streptomyces 702. This can significantly extend the shelf life of cooked meat. And the bio-active compound produced by Streptomyces 702 has the same effects as Nisin and Natamycin.