The study of natural food preservatives on the antiseptic effect of soy sauce

This project uses Natamycin,Nisin,Pyrocatechin with three natural preservative for the Preservation of soy sauce.Experiment with soy sauce as an indicator of changes in the total number of colonies,by univariate analysis and the orthogonal experiment was conducted Natamycin,Nisin,tea polyphenols in soy sauce in the traditional anti-corrosion applications,determine the appropriate compound formulation.Through analysis of test data showed that:a single add in soy sauce as a preservative in any of them,only partially inhibit the proliferation of microorganisms in soy sauce,soy sauce can not be reached for Preservation.Three at the appropriate proportion of compound,complementary use of their antibacterial properties,in one year shelf life can inhibit the proliferation of microorganisms in soy sauce,soy sauce to our current health standards.The best solution to a complex formula two,one is nisin 0.2 g/kg,Natamycin 0.02 g/kg,polyphenols 0.1 g/kg.The second is nisin 0.1 g/kg,Natamycin 0.02 g/kg,polyphenols 0.2 g/kg.