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2003•Chinese CondimentRequires access

Natamycin, influence on the preservative effect of soy sauce

Lin Yu-zhen

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Abstract

Natamycin,oligochitosan and potassium sorbate were added in soysauce, Natamycin was founded the best antiseptic of there three, through the evaluation of the effect on the bacillus inhibiting and the quality of soysauce. If 15mg/kg natamycin was added in the soysauce, it was found that it has little effect on the taste,colour fragrance and component of the products, can effectively inhibit the growth of yeast and avoid the decay of soysauce.

About this research paper

What this paper is about

Natamycin,oligochitosan and potassium sorbate were added in soysauce, Natamycin was founded the best antiseptic of there three, through the evaluation of the effect on the bacillus inhibiting and the quality of soysauce. If 15mg/kg natamycin was added in the soysauce, it was found that it has little effect on the taste,colour fragrance and component of the products, can effectively inhibit the growth of yeast and avoid the decay of soysauce.

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Available abstract

Natamycin,oligochitosan and potassium sorbate were added in soysauce, Natamycin was founded the best antiseptic of there three, through the evaluation of the effect on the bacillus inhibiting and the quality of soysauce. If 15mg/kg natamycin was added in the soysauce, it was found that it has little effect on the taste,colour fragrance and component of the products, can effectively inhibit the growth of yeast and avoid the decay of soysauce.

Key concepts: Natamycin, Potassium sorbate, Preservative, Food science, Antiseptic, Chemistry, Taste, Yeast

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