| 摘要 |
An antimicrobial composition is provided that includes an amount of nisin and -poly-L-lysine, effective for preventing an increase in microbial counts in a foodstuff. Nisin and -poly-L-lysine act synergistically to prevent increases in microbial counts in foods without affecting the foods taste and physical properties. This synergistic antimicrobial composition may be used to inhibit common food borne pathogens such as Listeria monocytogenes, Clostridium botulinum, Bacillus cereus, and Staphylococcus aureus, as well as spoilage organisms such as Lactococcus spp., Lactobacillus spp., Leuconostoc spp., Streptococcus spp., etc. |
