Nisin is a natural food preservative produced by certain strains of Streptococcus lactis.
尼生素是由乳酸链球菌产生的一种天然食品防腐剂。
By this separate process, yield of nisin overrun 60%.
应用此分离提取工艺，乳链菌肽的总收率在60%以上。
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 development property application and market prospect of nisin were introduced in this paper.
本文概括介绍了乳酸链球菌素的开发、特性、应用及前景。
Nisin is a natural, effective and safe food preservative, whose application becomes more and more.
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。
The aim of effectively promoting the production of nisin is achieved by the mutualism of the two bacteria.
通过两菌互利共生，达到有效促进乳酸链球菌素生产的目的。
Effects of different temperatures on zein film were evaluated for release of nisin into hydrochloric acid.
研究了4种不同温度对玉米朊包埋乳酸菌素释放的影响。
When combined with the antimicrobial nisin, monolaurin was synergistically effective against all three bacteria.
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。
Nisin is a natural, effective and safety food preservative. The use of Nisin in tetrabrik UHT soya milk was studied.
乳酸链球菌素是一种天然、高效、安全的食品防腐剂，研究了乳酸链球菌素在豆奶饮料中的应用效果。
This will provide the theoretical foundation for the further study and forecast of the nisin fermentation process in future.
这将为今后进一步研究和预测乳链菌肽发酵过程奠定了一定的理论基础。
Application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied.
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。
The results showed that Nisin is effective as a preservative when used in soya milk, it also can obviously improved the quality.
结果表明：乳酸链球菌素在豆奶中起到明显的防腐保鲜作用，同时有改善品质的效果。
Characteristic and its application in meat products were emphatically reviewed in this article, as well as prospected the development of Nisin.
本文综述了乳酸链球菌素的特性及在肉制品中的应用，并对其应用前景进行展望。
In this paper, we reviewed brief survey on the structure, stability, antimicrobial properties, mode of action and toxicological studies of nisin and its USES as a food preservative.
乳链菌肽是一种天然食品防腐剂。本文概述了乳链茵肽的理化性质、抑菌性能、作用机制及在食品防腐中的应用。
In this paper, we reviewed brief survey on the structure, stability, antimicrobial properties, mode of action and toxicological studies of nisin and its USES as a food preservative.
乳链菌肽是一种天然食品防腐剂。本文概述了乳链茵肽的理化性质、抑菌性能、作用机制及在食品防腐中的应用。
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