乳酸链球菌

乳酸链球菌和BF芽孢杆菌对抗菌素的反应

The response of streptococcus lactis and BF to antibiotic

结果发现：在PH为7.0、链霉素的浓度为500μgml时，乳酸链球菌能正常生长，而BF杆菌生长受到抑制；

The result is discovered that streptococcus lactis can grow normally , but the growth of BF is inhibited at PH 7.0 and the concentration of streptomycin reaching 500ug / ml ;

本文研究了天然食品防腐剂乳酸链球菌素（Nisin）在扒鸡中的防腐应用。

Nisin-a natural food preservative applied in braised chicken was studied in this article .

天然防腐剂&乳酸链球菌素（Nisin）在食品工业中的应用

Application of Nisin crude preservative in food industry

乳酸链球菌（简称乳链菌）被证实是安全和有效的益生菌（probiotics），已长期应用于临床实践。

Lactococcus lactis has been confirmed to be safe and effective , and used clinically for many years .

结果显示，乳酸链球菌素能够有效地抑制虾肉糜中TVC、PC以及TVB&N值的上升；

As a result , after adding nisin , the increasing of TVC , PC , and TVB - N was effectively inhibited .

本文介绍了乳酸链球菌素（Nisin）的分子结构、稳定性、安全性和抗菌机理的研究进展；

The article introduces the research development of molecular structure , stability , security and antibiotic mechanism of nisin .

乳酸链球菌素（Nisin）作为一种天然生物防腐剂，有安全、高效、天然等独特性能。

Nisin is a kind of savageness biology antiseptic and has the special characteristic of safe , high effect and savageness .

通过比较乳过氧化物酶体系（LPS）与乳酸链球菌素（Nisin）两种天然生物保鲜剂对冷却猪肉的保鲜效果，发现LPS是一种优质安全的天然保鲜剂。

To compared the refreshing effect of two natural antistaling agents of LPS and Nisin on cooling pork , found that LPS is a kind of available , safe , and natural antistaling agent .

重组人TFF2乳酸链球菌表达载体pTRTFF2的构建

Construction of Lactococcus lactis expression vector of recombinant human trefoil factor family 2

本文以冷却猪肉为试验材料，首先对国产Nisin（乳酸链球菌）部分理化、微生物学特性进行了研究，以确定最佳的Nisin实验浓度。

The experimental steps are as follows : First , some of the physical , chemical and microbiological characteristics of homebred Nisin were studied to determine the best density of Nisin .

Nisin是乳酸链球菌产生的多肽物质，对引起食品腐败的大多数革兰氏阳性菌有很好的抑制作用，是一种高效、无毒副作用的天然生物防腐剂。

Nisin , an effective , harmless and natural bio-preservative , is a kind of polypeptide produced by Streptococcus lactics and can protect the food from being spoiled by G + bacteria .

肉制品保藏实验表明：六氢β-酸的防腐保鲜能力明显优于目前常用的食品防腐剂乳酸链球菌素（Nisin）、山梨酸钾及苯甲酸。

Experimental results of meat preservation showed that the antibacterial activity of 6H - β - acid was obviously superior to the common antiseptic such as Nisin , Benzoic acid and Potassium sorbate .

为研究乳酸链球菌素（nisin）与四乙酸乙二胺（EDTA）联合作用对产毒性大肠杆菌抑菌作用，采用定量抑菌试验方法，进行了实验室抑菌试验。

In order to study the inhibitory effect of combination of nisin and ethylene diaminetetraacetic acid ( EDTA ) on enterotoxin Escherichia coli ( ETEC ), quantitative bacteriostatic test method was used to carry out laboratory bacteriostatic test .

将不同浓度的荸荠皮提取物（EETP）和山梨酸钾、乳酸链球菌素（Nisin）添加到保鲜面团进行抗菌实验。

Extract of eleocharis tuberosa peel ( EETP ), compared with potassium sorbate and nisin , were added into fresh-keeping dough to detect their antibacterial effect at various concentrations .

重组人TFF2在乳酸链球菌中表达及其对实验性肠道损伤的保护作用

Recombination of Expression of Human Trefoil Family Factor 2 ( TFF2 ) in Lactococcus Lactis and Its Protective Effects on Gut Injury

为获得软包装白鹜鸭在常压杀菌工艺下的最佳品质，采用微波脱水与预杀菌处理技术并结合使用乳酸链球菌素（Nisin），对产品品质及保鲜防腐的应用效果进行了研究。

To realize the best quality of the soft - package white - duck product under the condition of normal pressure sterilization , an orthogonal experiment was carried out to study the effects of microwave dehydration and Nisin on the quality and preservation of the product in this paper .

乳酸链球菌素对产肠毒素大肠杆菌的抑菌作用观察

Observation on inhibitory effect of nisin on enterotoxin Escherichia coli

纳他霉素与乳酸链球菌素复合防腐剂在酱油防霉中的应用

Application of Natamycin and Nisin as Soy Sauce Antimycotic Agents

乳酸链球菌素和杀菌温度对牛奶货架期的影响

Effect of Nisin and Pasteurization Temperature on Milk Shelf Life

乳酸链球菌素对蜡样杆菌芽孢作用的初步研究

The preliminary study of lytic effect of nisin on Bacillus cereus spores

乳酸链球菌素耐药菌株的筛选和耐药机理研究

Research on Nisin Resistant Bacterial Strain Selection and Its Mechanism

本文研究了乳酸链球菌素对虾肉糜保鲜的作用效果。

Nisin in extending the shelf life of shrimp mince was studied .

乳酸链球菌素在食品工业中的应用（二）

Application of Nisin in Food Industry ( B )

乳酸链球菌素复配后在食品保鲜中的研究与应用

Research and Application of Compound Nisin in Food Preservation

乳酸链球菌素是某些乳链球菌产生的一种多肽物质剂。

Nisin is an antibacterial multipeptide produced by certain strain of Lactococcus lactis .

乳酸链球菌过滤培养的研究

Study on Filter Culture of Streptococcus Lactis

乳酸链球菌素生产废水处理工艺分析

Analysis of Nisin Production Wastewater Treatment Process

找出了用乳酸链球菌素保藏即食腊肉的最佳工艺条件。

Therefore , the optimum processing for preserving convenient bacon with Nisin has been determined .

综述了乳酸链球菌素的研究开发与生产应用进展。

This paper comprehensive described research exploitation and progress about produce and applies of nisin .