| 摘要 |
PROBLEM TO BE SOLVED: To provide a preservative for a food capable of enlarging an antibacterial spectrum without affecting taste or flavor of a food and a method for preserving such a food. SOLUTION: This preservative combinedly uses an acidic carbohydrate and/or an acidic carbohydrate-related compound generated by acting a reducing sugar oxidase such as glucose oxidase to glucose and one or more than two kinds selected from a group consisting an organic acid such as sorbic acid, benzoic acid, acetic acid, fumaric acid or adipic acid and its salt, an amino acid such as glycine or alanine, a lower fatty acid ester, a sugar ester, a vitamin B1 ester, a polymerized phosphate, ethanol, a basic protein.peptide such as protamine, a glycyrrhiza extracted antibacterial material, a capsicum extracted material, a hot extracted material, chitosan and phytic acid.
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