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2011•Journal of Beijing Union UniversityRequires access

New Natural Microbial Food Preservatives and Their Antibacterial Action

WU Jing-ping

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Abstract

The natural food preservatives in common source is classified into botanic,animal and microbial of nat-ural food preservative.The microbial preservatives are favored more and more by people because of its superiority.The five new productions of natural food preservatives from physical and chemical properties,antibacterial mecha-nism and antibacterial action were summarized in order to provide evidence for the research and development of new typical,safety and high effective natural microbial food preservatives.

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What this paper is about

The natural food preservatives in common source is classified into botanic,animal and microbial of nat-ural food preservative.The microbial preservatives are favored more and more by people because of its superiority.The five new productions of natural food preservatives from physical and chemical properties,antibacterial mecha-nism and antibacterial action were summarized in order to provide evidence for the research and development of new typical,safety and high effective natural microbial food preservatives.

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Available abstract

The natural food preservatives in common source is classified into botanic,animal and microbial of nat-ural food preservative.The microbial preservatives are favored more and more by people because of its superiority.The five new productions of natural food preservatives from physical and chemical properties,antibacterial mecha-nism and antibacterial action were summarized in order to provide evidence for the research and development of new typical,safety and high effective natural microbial food preservatives.

Key concepts: Preservative, Food Preservatives, Natural food, Food science, Biotechnology, Biology

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