| 摘要 |
PURPOSE:To obtain a preservative for food having enlarged bacteriolysis effect of lysozyme and improved antimicrobial action, by using both lysozyme and ascorbic acid, etc. CONSTITUTION:A food preservative comprising lysozyme, ascorbic acid, glucose and glucose oxidase as active ingredients, preferably obtained by blending 0.5-5wt% lysozyme with 10-40wt% ascorbic acid, 10-40wt% glucose and 0.5-5wt% glucose oxidase. A food is incorporated with usually 0.02-0.3wt% food preservative.
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