尼生素是由乳酸链球菌产生的一种天然食品防腐剂。
Nisin is a natural food preservative produced by certain strains of Streptococcus lactis.
本文概括介绍了乳酸链球菌素的开发、特性、应用及前景。
The development property application and market prospect of nisin were introduced in this paper.
乳链菌肽是一种天然食品防腐剂，通过乳酸链球菌发酵获得。
Nisin, which is a type of natural food antiseptic, produced by microbial fermentation.
通过两菌互利共生，达到有效促进乳酸链球菌素生产的目的。
The aim of effectively promoting the production of nisin is achieved by the mutualism of the two bacteria.
与抗菌乳酸链球菌素联合使用，月桂酸甘油酯可有效抵抗以上三种细菌。
When combined with the antimicrobial nisin, monolaurin was synergistically effective against all three bacteria.
研究了乳酸链球菌素与纳他霉素及其两者复合对苏式蛋黄月饼的防腐效果。
Application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied.
乳酸链球菌素是一种天然、高效、安全的食品防腐剂，其应用越来越广泛。
Nisin is a natural, effective and safe food preservative, whose application becomes more and more.
本文综述了乳酸链球菌素的特性及在肉制品中的应用，并对其应用前景进行展望。
Characteristic and its application in meat products were emphatically reviewed in this article, as well as prospected the development of Nisin.
结果表明：乳酸链球菌素在豆奶中起到明显的防腐保鲜作用，同时有改善品质的效果。
The results showed that Nisin is effective as a preservative when used in soya milk, it also can obviously improved the quality.
乳酸链球菌素是一种天然、高效、安全的食品防腐剂，研究了乳酸链球菌素在豆奶饮料中的应用效果。
Nisin is a natural, effective and safety food preservative. The use of Nisin in tetrabrik UHT soya milk was studied.
奇泓提供全球质量领先的天然食品防腐剂纳他霉素系列产品、乳酸链球菌素、绿色食品着色剂栀子黄提取物。
Shanghai Chihon Biotechnology co., Ltd. provides series of high quality natural food preservatives of Natamycin, Nishin organic colorant Gardenia Yellow for lactic streptococcus.
酸奶有助于缓解口臭的关键在于酸奶里的活性细菌，尤其是乳酸菌和喜温的链球菌。
The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.
随着这些微生物的协同生长，由链球菌产酸，乳酸杆菌产生香味成分。
With these organisms growing in concert, acid is produced by Streptococcus, and aroma components are formed by the Lactobacillus.
以葛根、绿茶、全脂奶粉、蔗糖为主要原料，通过保加利亚乳酸杆菌和嗜热链球菌发酵，研制出一种新型的葛根绿茶酸奶。
New yoghurt was developed from Puerariae Radix, green tea, un-skimmed milk powder and sugar by fermenting with Lactobacillus bulgaricus and Streptococcus thermophilus.
以葛根、绿茶、全脂奶粉、蔗糖为主要原料，通过保加利亚乳酸杆菌和嗜热链球菌发酵，研制出一种新型的葛根绿茶酸奶。
New yoghurt was developed from Puerariae Radix, green tea, un-skimmed milk powder and sugar by fermenting with Lactobacillus bulgaricus and Streptococcus thermophilus.
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