Application of Natamycin and Nisin as Soy Sauce Antimycotic Agents

The paper discusses the anti molding properties of natamycin and nisin on traditional fermented soy sauce, and their interaction effects. The experiments indicated that the minimum inhibitory concentration (MIC) of natamycin was 20 μg/kg when it was used in fermented soy sauce alone, but it was reduced to the concentration 8 μg/kg which met the sanitation request of food additives when used together with nisin.