| 摘要 |
The invention relates to a method and a preparation for combatting theviruses and bacteriphages to which micro-organisms, such as bacteria, fungi, yeasts and algae, used in the preparation of foodstuffs by fermentation, caseation, and the like, are subject. This is achieved by the addition of terpenes preferably obtained in their natural form from spice plants. The following terpenes are mentioned as being particularly suitable: blackpepper oil, cinnamon-flower oil, cardamum oil, linalyl acetate, sinnamic aldehyde safrol carvone and cis/trans citral. |
