摘要
简述了天然食品防腐剂乳酸链球菌素 (Nisin)的特性 ,并研究了Nisin对苹果汁、桔子汁和葡萄柚汁中酸土芽孢杆菌的抑制作用。结果表明 ,在巴氏灭菌前添加适量的Nisin能有效地防止果汁饮料的酸败。
In the paper,the characteristics of Nisin — a natural food preservative — are surveyed and the inhibition of Alicyclobacillus acidoterrestris in apple juice,orange juice and grapefruit juice by Nisin is studied.The results indicate that the addition of an appropriate amount of Nisin before pasteurization can effectively prevent the deterioration of fruit juice drinks.
出处
《饮料工业》
2000年第4期14-15,共2页
Beverage Industry
