文章基本信息

标题：A Natural Antimicrobial Used in Cheese Protection: Natamycin
本地全文：下载
作者：Lütfiye Yılmaz ; Ekrem Kurdal
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2005
卷号：30
期号：6
出版社：Association of Food Technology, Turkey
摘要：Natamycin is a polyene macrolide antibiotic the most commonly used of the microbial in cheese. The permissible dosage in these products is 40 ppm. At this concentration, natamycin may be used effectively against a variety of microorganisms especially yeast and fungi.
关键词：Natamycin; antimicrobial; cheese protection