| 摘要 |
<P>PROBLEM TO BE SOLVED: To enhance the preservability of food without affecting the flavor of the food, higher than independently using nisin, sucrose fatty acid ester and lysozyme respectively. <P>SOLUTION: Nisin; sucrose fatty acid ester whose HLB value is at least 10 and which includes fatty acid selected from caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid or erucic acid; and lysozyme such as albumen lysozyme are used for food in a combined manner. <P>COPYRIGHT: (C)2012,JPO&INPIT |
