Nisin延长低脂再制干酪保质期的应用

Nisin已广泛应用于食品保质期的研究中,本试验研究在贮存过程中,Nisin对低脂再制干酪细菌、肠杆菌、霉菌和酵母菌的抑菌效果及pH的变化。在低脂再制干酪样品中,空白样品贮藏到5个月时,样品变质不可食用,添加0.2%、0.3%Nisin的样品到6个月时,细菌总数、肠杆菌、酪霉菌和酵母菌合格,而添加0.2%Nisin、0.3%Nisin抑菌效果差异不显著,因此添加0.2%Nisin为宜。随着贮藏期时间的增加,pH显著增加。

Application of Nisin in extending the shelf-life of low fat cheese

Nisin has been extensively applied in food.In this article,we studied the effect of Nisin on total bacteria counts,Enteric Bacilli,yeasts and moulds in low fat cheese and pH change during the storage in low fat cheese.In low fat cheese,the control samples were spoiled in the fifth month.The samples with 0.2% Nisin and 0.3% Nisin were still satisfied with the standard on total bacteria counts,enter bacilli,yeasts and moulds in the sixth month.But the effect of 0.2%nisin and 0.3%Nisin on prohibitive microbact...