乳酸链球菌素

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 .

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 .

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

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 .

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 .

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

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 .

本文概括介绍了乳酸链球菌素的开发、特性、应用及前景。

The development property application and market prospect of nisin were introduced in this paper .

生物食品防腐剂乳酸链球菌素菌种筛选及鉴定

Screening and Determining of Streptococcus Lactis

乳酸链球菌素的开发及市场前景

Development and Market Prospect of Nisin

与抗菌乳酸链球菌素联合使用，月桂酸甘油酯可有效抵抗以上三种细菌。

When combined with the antimicrobial nisin , monolaurin was synergistically effective against all three bacteria .

乳酸链球菌素是一种天然、高效、安全的食品防腐剂，其应用越来越广泛。

Nisin is a natural , effective and safe food preservative , whose application becomes more and more .

乳酸链球菌素与食品品质

Nisin and food quality

乳酸链球菌素对乳酸菌抑菌作用的研究1株抗猪链球菌细菌素产生菌的筛选与鉴定

Antimicrobial Activity of Nisin on Lactic Acid Bacterium Screening and identification of a strain producing bacteriocin against Streptococcus suis

研究了乳酸链球菌素与纳他霉素及其两者复合对苏式蛋黄月饼的防腐效果。

Application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied .