| 肉类保藏技术(十二) 生物防腐剂在肉品保鲜中的应用(一)——乳酸链球菌素和纳他霉素 |
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| 引用本文： | 刁静静.肉类保藏技术(十二) 生物防腐剂在肉品保鲜中的应用(一)——乳酸链球菌素和纳他霉素[J].肉类研究,2009(3). |
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| 作者姓名： | 刁静静 |
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| 作者单位： | 黑龙江省农产品加工工程技术研究中心,大庆,163319 |
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| 摘 要： | 乳酸链球菌素和纳他霉素都属于抗菌剂。本文分别介绍了乳酸链球菌素和纳他霉素的结构、理化性质,扼要的介绍了他们抑菌机理及使用安全性,对于他们在肉品中的防腐保鲜应用作了系统的阐述。
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| 关 键 词： | 乳酸链球菌素 纳他霉素 肉制品 保鲜 |
Application of Biologic Preservative Agent in Meat Products (I) Streptostacin Lactic Acid and Natamicy |
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| DIAO Jingjing.Application of Biologic Preservative Agent in Meat Products (I) Streptostacin Lactic Acid and Natamicy[J].Meat Research,2009(3). |
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| Authors: | DIAO Jingjing |
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| Abstract: | Streptostacin lactic acid and Natamicy belonged to biologic preservation.The paper described structure and physico-chemical property of streptostacin lactic acid and natamicy,recommended the mechanism of antibiotic and the safe,expounded the application of natamicy in meat products. |
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| Keywords: | streptostacin lactic acid natamicy meat products preservation |
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