Research into Nisin for the Preservation of Fermented Soy Sauce

Abstract

Abstract: OnthebasisofanalyzingthecompositionofGram -positivebacteriumand Gram -negativebacteriumin fermentedsoysauce,researchintot heinhibitoryeffectiveness ofNisinonputridbacteriumwhichgrowands urvive insoy sauce has beenundertaken.The experimentonputridbacteriumcultivatedwithdifferentcontentofNis inin nutrient -broth and soy sauce has shown the number of Bacillus decreases r apidly in nutrient broth at 36℃(pH4.60)with Nisin containing up to 100μg /ml;The amount of Bacillus survivors(CFUper ml )decreases to a very lowlevelinsoy sauce withNisin more than50～100μg /ml.The experimenthas also indicatedthatNisincanreplace chemical preservatives in s auce preservation and keeping fresh to relieve the intensity in pasteurization.

Key words: fermented soy sauce, Nisin, natural biologic preservatives, inhibitory effectiveness

LI Zeng-Li, TANG Ping. Research into Nisin for the Preservation of Fermented Soy Sauce[J]. FOOD SCIENCE, 2003, 24(1): 139-142.

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Research into Nisin for the Preservation of Fermented Soy Sauce

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