nisin的例句大全

interaction analysis of nisin, edta and potassium sorbate on chilled meat preservation

NISIN、EDTA和山梨酸钾在冷却肉贮藏保鲜中的交互效应分析

the effect of nisin-based blend preservatives on shelf-life, color and texture of pasteurized minced ham sausage

以乳链菌肽为主的复合防腐剂对低温火腿肠保质期、色泽和质构的影响

research and application of compound nisin in food preservation

乳酸链球菌素复配后在食品保鲜中的研究与应用

when the fermentation medium was added to 0.2% ( v/ v) tween-20, the production of nisin with immobilized cells was 50%~ 60% of that of the free cell fermentation during batch fermentation.

发酵培养基添加0.2%（V/V）吐温-20,30℃摇床培养进行分批重复发酵，可连续使用五批以上，而发酵液Nisin效价未有下降，达游离细胞发酵液的50%～60%。

the effect on inhibiting bacterial: nisin> edta> potassium sorbate.

单因子抑菌效果的顺序依次为NISIN>EDTA>山梨酸钾。

study on the fresh-keeping technologies in the production of cooling meat& the orthogonal test on cooling meat preservation with lysozyme, nisin, potassium sorbic acid

冷却肉生产中保鲜技术的研究&溶菌酶、Nisin、山梨酸钾保鲜正交试验

in the second section, applying four factors quadratic rotating design, we studied the reciprocity between sodium lactate and potassium sorbate, calcium propionate, or nisin.

第二，利用四因子二次正交旋转设计，探讨乳酸钠与保鲜剂山梨酸钾、丙酸钙和乳酸链球菌素（nisin）之间的相互作用。

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.

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。

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.

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。

kinds of antiseptics, potassium sorbate, sodium lactate, nisin and sodium diacetate, were added into the red-sausage separately. the influence to the single antiseptic's physiochemical sensory characters was studied by a single factor experiment.

选用山梨酸钾、乳酸钠、nisin和双乙酸钠四种防腐剂分别添加到红肠中，进行单因素试验，研究了添加单一防腐剂对产品贮藏特性和感官特性的影响。

the optimized composite of lysyme, nisin and potassium sorbate in fresh-keeping of cool pork

溶菌酶、Nisin、山梨酸钾用于冷却肉保鲜的配比优化

research on nisin resistant bacterial strain selection and its mechanism

乳酸链球菌素耐药菌株的筛选和耐药机理研究

Nisin has low toxicity to human and inhibits growth of botulinum and Listeria monocytogenes.

它强烈抑制许多引起食品腐败的革兰氏阳性菌的生长、繁殖,并对人体安全无毒.

Nisin, which is a type of natural food antiseptic, produced by microbial fermentation.

乳链菌肽是一种天然食品防腐剂, 通过乳酸链球菌发酵获得.

The features of Nisin — the natural food antiseptic agent were briefly discussed.

对天然食品防腐剂———尼辛(Nisin)的特性作了简要的论述.

Nisin is a natural food preservative produced by certain strains of Streptococcus lactis.

乳链菌肽是某些乳酸链球菌产生的一种天然食品防腐剂.

Nisin in fruit juice can protect fruit juice from spoilage caused by the contamination of acidoterrestris.

在果汁饮料中的应用,可以防止因酸土芽孢杆菌的污染而引起果汁饮料的酸败.

Research of Antiseptic Nisin Compounds Application in Meat Products of Low Temperature

Nisin复合防腐剂在低温灌肠肉制品中的应用

Combined with vacuum packaging and pasteurization, NaL and Nisin were used for sauced duck preservation.

利用乳酸钠和乳酸链球菌素在肉制品保鲜中的协同作用，将乳酸钠和乳酸链球菌素结合真空包装、低温杀菌技术应用于酱鸭保鲜。

Application of Natamycin and Nisin as Soy Sauce Antimycotic Agents

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