| 摘要 |
<p>Method for controlling the growth of Chlostridium botulinum spores and prodn. of botulinism boxin in treated, pasteurised cheese prods. of moisture content at least 54 (esp. 54-58)% comprises adding nisin (I) or a culture which produces it. Esp. 2000-10000 I.U. (I) are added per g of cheese. - Also new are such cheese prods. contg. 100-300 ppm (I), which is a polypeptide, prod. by Streptococcus lactis, which inhibits Gram positive bacteria and growth of germinated bacterial spores - The method is esp. applied to spreading cheeses of low sodium content. (0/0) DEAB- DE3345456 C Pasteurised processed cheese prodn. with control of the growth of Clostridium botulinum spores and botulinus toxin includes controlling the moisture content to 54-60% and adding 2000-10,000 1U/g of nisin, or a culture that produces a corresp. concn. of nisin. - Pref. the cheese has a lower sodium concn. than normal.</p> |
