食物的败坏，主要是由于微生物中的腐败菌、病菌捣乱的结果。愈是营养价值高的食品，它们就越爱钻营繁衍。许多味美可口的菜肴和食物，一经腐败菌和病菌光顾。不消几天甚至几小时，就会变酸变质，毒素孳生，人吃了就会中毒生病，严重的还会危及生命。
Cinnamaldehyde (CIN) has strong activity in inhibiting molds and food spoilage bacterium. In the present study, packaging systems that release volatile antimicrobials was simulated by entrapping CIN withβ-CD or fixedβ-CD in fabrics.
肉桂醛(CIN)对食品常见腐败菌和霉菌都有很强的杀灭作用。
参考来源 - βMeanwhile, the screening and optimization of bacteriostatic agents on spoilage bacteria were conducted. An obvious suppression effect of Nisin, sodium dehydroacetate or sodium Nipagin on spoilage bacteria was observed.
对腐败菌的抑菌剂进行筛选与优化，结果表明：Nisin、脱氢醋酸钠、尼泊金复合酯钠对腐败菌有明显的抑制作用。
参考来源 - 复合防腐剂对腌制蔬菜中腐败细菌的抑制效果研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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