Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria : Inhibition of Spoilage Bacteria and Browning

Takeo Kato
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Abstract

produce bacteriocins, which have been defined as proteinaceous substances with bactericidal activity against a limited range of bacteria"). Nisin, produced by some lactococci, has bactericidal effects against gram-positive bacteria such as Bacillus and Clostoridium sp". Nisin is not sporicidal but prevents the growth of germinated bacterial spores. Nisin is the only bacteriocin that has been commercially exploited as a food-additive, because of its degradation in the human alimentary canal by di-
乳酸菌改善味噌和酱油品质:抑制腐坏菌和褐变
产生细菌素(已被定义为对有限范围细菌具有杀菌活性的蛋白质物质)。乳杆菌素由某些乳球菌产生,对革兰氏阳性细菌如芽孢杆菌和梭状芽孢杆菌具有杀菌作用。Nisin不杀孢,但能阻止细菌孢子的生长。Nisin是唯一一种被商业开发为食品添加剂的细菌素,因为它在人体消化道中被di-降解
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