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用乳酸、乳酸钠与Nisin复合保鲜剂对冷却羊肉进行处理,自封袋包装后在4±1℃的环境中贮藏,测其在贮藏期间的菌落总数、挥发性盐基氮、p H和感官评分,用权重对不同配比的保鲜液对冷却羊肉的保鲜效果进行综合评估,并在此基础上进行优化。结果表明:乳酸浓度0.15%、乳酸钠浓度0.3%、乳酸链球菌素浓度为0.05%时保鲜效果最佳,该处理下的样品在贮藏20 d时各项品质指标仍能保持在鲜肉范围内。
n this work, PCR primers P8 and P9 were used for amplification of a 320 bp long PCR product specific to the nisin gene. The PCR product was labelled with digoxigenine during amplification and used as ...
In this study, bacteriocin producing lactococcal strains were isolated from Turkish raw milk samples. Among these isolates, LL27 had the highest inhibition activity against Gram-positive indicator str...
Five strains of Lactococcus lactis ssp. lactis and one transconjugant strain of Lactococcus lactis ssp. cremoris, previously shown to be nisin producers, were evaluated for nisin production during gro...
Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and ...

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