纳他霉素

与其他化学防腐剂相比，纳他霉素使用量仅有10-6数量级，且适用的pH值范围较广。

Compared with other antiseptic reagent , the usage of natamycin is only 10-6 of magnitude and can be applied to a wide range pH values .

Nisin及纳他霉素在冷却肉中的应用研究

Applied research of Nisin and natamycin in chilled meat

结果表明苯甲酸钠、山梨酸钾、脱氢醋酸钠、尼泊金复合酯和纳他霉素的抑菌效果明显，并且它们对L1、J4和M5的抑制浓度均在可使用的范围内。

The results showed that sodium benzoate , potassium sorbate , ethyl p-hydroxybenzoate , sodium dehydroacetate and natamycin had significant inhibition .

通过对5L自动罐分批发酵代谢过程的研究，确定采用间歇补料分批发酵法提高纳他霉素的产量。

Fed-batch fermentation was applied to improve the yield of natamycin based on the studies of batch fermentation metabolic process in 5L auto-fermentor .

结果表明，紫外线照射可显著促进纳他霉素分解，照射0.5h后，降解率达54.72%。

The result indicated that ultraviolet irradiation can promote decomposition . After irradiated half an hour , utility content degradation rate was 60 % .

发酵液经预处理后离心分离收集菌体，加入适量甲醇，调节pH至10.5，离心除去不溶杂质，再调节pH至中性，经蒸发浓缩结晶获得纳他霉素。

The process comprises pretreating the fermentation broth , collecting biomass by centrifugation , adding an amount of methanol , dissolving the natamycin in the broth sufficiently , adjusting pH 10.5 , removing the insoluble solids , lowering pH to neutral and vacuum-condensing the broth to precipitate the natamycin crystal .

经1000mg/L纳他霉素处理的冬枣贮藏到60d其商品率达87.3%，高于对照组的商品率（72.9%）；贮藏到100d其商品率仍可达到75.0%，显著高于对照组（50.2%）。

After treated with natamycin and stored for 60 and 100 days , the commodity rate of Dong jujube were 87.3 % and 75.0 % respectively , which were significantly higher than those of the control .

纳他霉素在软酪及干酪中降解情况研究

Study on degradation and percolation effect of natamycin in ripening cheese

通过此方法使纳他霉素产量又提高了27.17%。

Natamycin production was increased by 27.17 % with this method .

纳他霉素生产菌株摇瓶发酵中种子质量的优化

Optimizing of seed quality for the natamycin-producing strain shaking flasks fermentation

采用该工艺制备了高纯度纳他霉素样品。

The high-purity sample of natamycin was prepared for structure identification .

基于抑菌活性的纳他霉素微孔板生物检测法

A Microplate Bioassay to Determine Natamycin Based on Antimicrobial Activity

新型食品防腐剂纳他霉素的研究进展

Advances in the research of a new food additive natamycin

纳他霉素与乳酸链球菌素复合防腐剂在酱油防霉中的应用

Application of Natamycin and Nisin as Soy Sauce Antimycotic Agents

研究了纳他霉素对啤酒酵母的抑制作用。

The inhibition of natamycin on the growth of Saccharomyces cerevisiaes was studied .

晶体形式的纳他霉素十分稳定。

It is very stable with its crystal form .

纳他霉素在草莓防腐中的应用

The application of natamycin in the antisepsis of Strawberry

含纳他霉素天然保鲜果蜡的制备与应用

Applications and Preparation of Natural Fruit Wax with Natamycin

纳他霉素特性研究及在苹果汁中的应用

Study on the Characteristic of Natamycin and its Application in the Apple Juice

纳他霉素效价检测和活性研究

Study on titre determination and activity of Natamycin

本论文首先确定了纳他霉素的检测方法&HPLC法；

The determination methods of natamycin-HPLC was studied .

发酵液中纳他霉素的提取及鉴定

Extraction and Identification of Natamycin from Fermented Broth

间歇补料分批发酵提高纳他霉素产量

Fed-Batch Fermentation to Improve the Yield of Natamycin

纳他霉素分析方法的研究进展

The Research Progress of Analytical Method of Natamycin

纳他霉素在食品工业中的最新研究现状

Present Research Status of Natamycin in Food Industry

纳他霉素在水中和多数有机溶剂中的溶解度很低。

The solubility of Natamycin is very low in water and in most organic solvents .

同时介绍了纳他霉素在肉制品的应用。

In the same time , the differences between Natamycin and other preservative were compared .

最后探讨了纳他霉素的安全性，研究了所获产品纳他霉素原料口服给药的急性毒性。

We discussed the security of natamycin in the end , the acute toxicity was performed .

实验对管碟法测定纳他霉素的各项参数进行了研究并量化控制。

The parameters of agar diffusion method for determining natamycin was investigated and controlled in quantification .

本论文对纳塔尔链霉菌生产纳他霉素的发酵、提取工艺及产物鉴定进行了初步研究。

Some primary researches were done on fermentation and extract technology of natamycin by Streptomyces natalensis .