| 摘要 |
PROBLEM TO BE SOLVED: To obtain an antimicrobial agent not deteriorating qualities of food, etc., by bacteria, especially not deteriorating qualities of food by thermoduric bacteria. SOLUTION: This antimicrobial agent is characterized by comprising lysozyme and a sucrose fatty acid ester. In more detail, lysozyme and a sucrose fatty acid ester having >=13 HLB value are used.
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