CN101167595A - Natamycin nisin composite biological preservative - Google Patents
Natamycin nisin composite biological preservative Download PDFInfo
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- CN101167595A CN101167595A CN200710178631.2A CN200710178631A CN101167595A CN 101167595 A CN101167595 A CN 101167595A CN 200710178631 A CN200710178631 A CN 200710178631A CN 101167595 A CN101167595 A CN 101167595A
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- natamycin
- nisin
- food
- biological preservative
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- 235000010298 natamycin Nutrition 0.000 title claims abstract description 31
- 239000004311 natamycin Substances 0.000 title claims abstract description 31
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 title claims abstract description 31
- 229960003255 natamycin Drugs 0.000 title claims abstract description 31
- 239000003755 preservative agent Substances 0.000 title claims abstract description 23
- 239000002131 composite material Substances 0.000 title claims abstract description 17
- 235000010297 nisin Nutrition 0.000 title claims description 26
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 title claims description 25
- 108010053775 Nisin Proteins 0.000 title claims description 25
- 239000004309 nisin Substances 0.000 title claims description 25
- 230000002335 preservative effect Effects 0.000 title claims description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- BEGBSFPALGFMJI-UHFFFAOYSA-N ethene;sodium Chemical group [Na].C=C BEGBSFPALGFMJI-UHFFFAOYSA-N 0.000 claims abstract description 12
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 10
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 10
- 239000011718 vitamin C Substances 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 239000001488 sodium phosphate Substances 0.000 claims description 12
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 12
- 239000013638 trimer Substances 0.000 claims description 12
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 12
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 21
- 230000000694 effects Effects 0.000 abstract description 11
- 238000001228 spectrum Methods 0.000 abstract description 11
- 244000005700 microbiome Species 0.000 abstract description 7
- 231100000053 low toxicity Toxicity 0.000 abstract description 6
- 239000005452 food preservative Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000011160 research Methods 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 abstract 2
- 239000000839 emulsion Substances 0.000 abstract 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 15
- 241000894006 Bacteria Species 0.000 description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 230000000845 anti-microbial effect Effects 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 4
- 235000021262 sour milk Nutrition 0.000 description 4
- 230000002421 anti-septic effect Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229910021645 metal ion Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000005711 Benzoic acid Substances 0.000 description 2
- 241000192125 Firmicutes Species 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 235000010233 benzoic acid Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008268 mayonnaise Substances 0.000 description 2
- 235000010746 mayonnaise Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000122824 Aspergillus ochraceus Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241001655322 Streptomycetales Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000138 intercalating agent Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000003120 macrolide antibiotic agent Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000004291 polyenes Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a natamycin lactate streptostacin composite bio-antiseptic emulsion, and comprises natamycin 1-8 parts, lactate streptostacin 15-150 parts, vitamin C 10-50 parts, sodium ethylene diamine tetracetate 55-90 parts, maltodextrin 10-180 parts, sodium tripolyphosphate 100-1000 parts, and sodium hexametaphosphate 100-1000 parts (weight ratio). The invention has the advantages that the composite bio-antiseptic emulsion has low toxicity, high effectiveness, wide spectrum, and good stability, when two microorganisms are particularly existed in the same food, the superimposed effect is provided. The researches and the development of the biological food preservative agent with low toxicity, high effectiveness, wide spectrum, and practicality receive more and more attention from people along with the increase of knowledge on the safety of the chemosynthesis preservative agent by people. The application of the biological food preservative agent is received and accepted by more and more people.
Description
Technical field
The present invention relates to a kind of biological preservative, particularly a kind of composite biological preservative.
Background technology
Along with progress economic and society, food industry has become one of three big pillars of national economy.And maximum harm is exactly the putrid and deteriorated of food in food industry.Cause the reason of food apoilage a lot, comprise many-sided reasons such as physics, chemistry, biology, the effect of these factors usually simultaneously or recur.Because food nutrition is abundant, adapt to microbial growth and breeding, and microorganism is ubiquitous, all-pervasive, so the invasion and attack of microorganisms such as bacterium, mould, saccharomycete normally cause the main cause of food spoilage.Present widely used anticorrisive agent mainly is a chemical preservative.
The current actual main food preservative of three major types that uses of China is benzoic acid and sodium salt, sorbic acid and sylvite and parabens.But their characteristics determined the limitation of its use, as: sorbic acid and potassium sorbate property stable in the air is poor, and the production cost height; Benzoic acid is poor to the effect of acid-producing bacteria, and bad taste is arranged.Since they each in various degree limitation is all arranged at antimicrobial spectrum, aspect stable, particularly troubling especially aspect security.Therefore, it is very necessary seeking a kind of low toxicity, efficient, wide spectrum and practical anticorrisive agent.Research work in this respect shows that the application of biological preservative has broad prospects.
The nisin that streptococcus lactis produces and be two kinds of biological food anticorrisive agents using of approval in the world at present by the natamycin that the Natal streptomycete produces.And food Office of Oversight Services of China Ministry of Public Health also ratifies to use at home, has listed food additives in and has used sanitary standard.
But, the public is to the physicochemical property of above-mentioned two kinds of biological food anticorrisive agents, antimicrobial spectrum, the scope of application is still not fully aware of, especially when two kinds of microorganisms are present in the same food, how to use above-mentioned two kinds of biological food anticorrisive agents, whether its antiseptic effect is desirable, and these problems need further to solve.
Summary of the invention
The purpose of this invention is to provide a kind of natamycin nisin composite biological preservative, this anticorrisive agent low toxicity, wide spectrum, efficient, applied widely.
To achieve the above object of the invention, the present invention by the following technical solutions: a kind of natamycin nisin composite biological preservative comprises: natamycin 1-8 part; Nisin 15-150 part; Vitamin C 10-50 part, sodium ethylene diamine tetracetate 55-90 part; Maltodextrin 10-180 part; Sodium phosphate trimer 100-1000 part; Calgon 100-1000 part (weight ratio).
We have done a large amount of experimental studies to physicochemical property, antimicrobial spectrum, stability and the minimal inhibitory concentration of nisin and natamycin, experimental result shows: nisin is invalid to mould, yeast and Gram-negative bacteria, and gram-positive bacterium is on a large scale had inhibitory action, particularly suppress the growth of embracing by the bacterium bud that these bacterium produce.Natamycin is inhibited to nearly all mould and yeast, but then invalid to bacterium.It has the good restraining effect to aspergillus flavus, the Aspergillus ochraceus that can produce extremely strong carcinogenic toxins.In view of producing in the food process, the microorganism of pollution is diversified, and independent a kind of biological preservative is inoperative to it, needs to use the anticorrisive agent with broad-spectrum antibacterial effect, just can obtain the long food of storage life.
We comprise nisin and natamycin by a kind of serial composite biological preservative of design, also comprise vitamin C (VC) and sodium ethylene diamine tetracetate (EDTA), the latter two are synergist, and composite biological preservative also comprises maltodextrin, sodium phosphate trimer and calgon.
Wherein, nisin is a kind of polypeptide of being made up of 34 amino acid, can be digested by the degraded of the enzyme in the human body, also can reduce the sterilising temp of food production.Natamycin is a polyene macrolide, and yeast, mould are had extremely strong resistancing action.Consumption is little, pH adaptability is good, it is safe that the safety experiment of natamycin shows human body, both are to the look of food, fragrant, flavor does not have side effects, favorable anti-corrosion effect, in prescription, the minimum amount of natamycin is 1ppm, because it is 1-2ppm that the minimal inhibitory concentration of many moulds and yeast is arranged, its maximum consumption considers that food additives use sanitary standard, the residual quantity of this standard code is 10ppm, and nisin is controlled at 15ppm-150ppm, the nisin of 20ppm can suppress the growth of thermophilic bud pole bacterium fully, uses sanitary standard, the consumption of nisin to be restricted to that maximum consumption is 200ppm in canned food and the vegetable protein food at food additives.Vitamin C is a kind of antioxidant, if natamycin is oxidized, cause bacteriostatic activity to descend, and the adding of antioxidant, can prevent that natamycin is oxidized, sodium ethylene diamine tetracetate is a kind of intercalating agent, heavy metal can influence the stability of natamycin, added sodium ethylene diamine tetracetate in order to avoid the bacteriostatic activity of natamycin is influenced, and sodium ethylene diamine tetracetate can also increase the permeability of cell membrane, increase the sensitiveness of bacterium, maltodextrin uses mainly as filler, and it also comprises raising solubility, plays dampproof effect.Sodium phosphate trimer and calgon have sealing process to metal ion, can with solution metal ion Ca
2+, Mg
2+, Cu
2+, Fe
2+Deng chelating, generate the soluble chelating thing, thereby reduce hardness, prevent the influence of metal ion to natamycin and nisin activity.Sodium phosphate trimer and calgon can prevent or delay unsaturated fatty oxidation, strengthen natamycin nisin composite biological preservative antiseptic and inhibiting bacteria function effect of the present invention.Sodium phosphate trimer and calgon make the natamycin and the nisin emulsification that are insoluble in water be dispersed into stable suspension, to prevent adhering to, condensing of suspension, make composite biological preservative of the present invention mix more equably or be covered in and treat in the aseptic production that the antiseptic and inhibiting bacteria function effect is better.Sodium phosphate trimer and calgon have the effect that absorption moisture prevents composite biological preservative caking of the present invention in addition, make product of the present invention remain dry and comfortable state.
In the prescription, each composition is selected for use with the length of what and the required shelf-life of microorganism in the food.
The antimicrobial spectrum and the experiment effect thereof of this anticorrisive agent see Table 1
The specific embodiment
The following examples help those skilled in the art more fully to understand the present invention, but do not limit the present invention in any way.
Embodiment 1
In the 1kg mayonnaise, add:
Natamycin 2mg
Nisin 150mg
Vitamin C 20mg
Sodium ethylene diamine tetracetate 50mg
Maltodextrin 150mg
Sodium phosphate trimer 100mg
Calgon 500mg
The batching of foregoing preservatives is fully mixed, can adopt small-sized mixed powder machine to mix thoroughly, get final product, can make mayonnaise guarantee the quality 12 months (room temperature preservation).
Embodiment 2
In the pears inspissated juice, use this anticorrisive agent, add in 1 liter of beverage
Natamycin 8mg
Nisin 20mg
Vitamin C 10mg
Sodium ethylene diamine tetracetate 50mg
Maltodextrin 180mg
Sodium phosphate trimer 400mg
Calgon 300mg
Foregoing preservatives is added in the beverage, stir, the pears inspissated juice shelf-life is 6 months, 10 ℃ of preservations.
Embodiment 3
In sour milk product, use this anticorrisive agent, add in 1 liter of sour milk
Natamycin 2.5mg
Nisin 12mg
Vitamin C 35mg
Sodium ethylene diamine tetracetate 50mg
Maltodextrin 20mg
Sodium phosphate trimer 100mg
Calgon 200mg
Foregoing preservatives is added in the sour milk, stir, found that significantly growing of mould fungus inhibition, yeast and bacterium of this anticorrisive agent, extended the shelf life 7 days, add the organoleptic feature that this anticorrisive agent does not influence sour milk product.
Table 1
| Compare item | Composite biological preservative | Nisin | Natamycin | |
| Antimicrobial spectrum | Gram-positive bacteria | + | + | - |
| Yeast | + | - | + | |
| Mould | + | - | + | |
| Fungistatic effect (gram-positive bacteria ten yeast) | +++ | - | - | |
| Stability | ++ | + | + | |
Advantage of the present invention: this composite biological preservative low toxicity, efficient, wide spectrum, good stability, when especially having two kinds of microorganisms to be present in the same food, it has Overlay. Along with the raising of people to chemical synthesis anticorrisive agent security understanding, the research and development of low toxicity, efficient, wide spectrum and practical biological food anticorrisive agent, will more and more receive people's concern: the application of biological food anticorrisive agent also will more and more be accepted by more people and be adopted.
Claims (3)
1. a natamycin nisin composite biological preservative is characterized in that it comprises: natamycin 1-8 part; Nisin 15-150 part; Vitamin C 10-50 part, sodium ethylene diamine tetracetate 55-90 part; Maltodextrin 10-180 part; Sodium phosphate trimer 100-1000 part; Calgon 100-1000 part (weight ratio).
2. natamycin nisin composite biological preservative according to claim 1, it is characterized in that: described natamycin is 2-6 part, nisin 20-40 part, vitamin C 20-40 part, sodium ethylene diamine tetracetate 60-80 part, spherical dextrin 80-150 part; Sodium phosphate trimer 100-500 part; Calgon 100-500 part (weight ratio).
3. natamycin nisin composite biological preservative according to claim 1 is characterized in that: described natamycin is 8 parts, 20 parts of nisins, 10 parts of vitamin Cs, 60 parts of sodium ethylene diamine tetracetates, 100 parts of maltodextrins; 200 parts of sodium phosphate trimers; 200 parts of calgons (weight ratio).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710178631.2A CN101167595A (en) | 2007-12-03 | 2007-12-03 | Natamycin nisin composite biological preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710178631.2A CN101167595A (en) | 2007-12-03 | 2007-12-03 | Natamycin nisin composite biological preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101167595A true CN101167595A (en) | 2008-04-30 |
Family
ID=39388458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710178631.2A Pending CN101167595A (en) | 2007-12-03 | 2007-12-03 | Natamycin nisin composite biological preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101167595A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606745B (en) * | 2009-06-26 | 2011-12-14 | 广东省微生物研究所 | Compound biological preservative, preparation method thereof and application thereof |
| CN102715249A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Fresh keeping method for buffalo milk cheese |
| CN104770463A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Compound biological preservative for shellfish products |
| CN104783235A (en) * | 2015-04-08 | 2015-07-22 | 浙江海洋学院 | Processing method of semi-finished Panopea abrupta products |
| CN112385768A (en) * | 2020-11-17 | 2021-02-23 | 济南迎辉生物科技有限公司 | Instant cold noodle and preparation method thereof |
-
2007
- 2007-12-03 CN CN200710178631.2A patent/CN101167595A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606745B (en) * | 2009-06-26 | 2011-12-14 | 广东省微生物研究所 | Compound biological preservative, preparation method thereof and application thereof |
| CN102715249A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Fresh keeping method for buffalo milk cheese |
| CN104770463A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Compound biological preservative for shellfish products |
| CN104783235A (en) * | 2015-04-08 | 2015-07-22 | 浙江海洋学院 | Processing method of semi-finished Panopea abrupta products |
| CN104770463B (en) * | 2015-04-08 | 2018-03-27 | 浙江海洋学院 | A kind of composite biological preservative suitable for seashell products |
| CN112385768A (en) * | 2020-11-17 | 2021-02-23 | 济南迎辉生物科技有限公司 | Instant cold noodle and preparation method thereof |
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