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他霉素

网络Natamycin

他霉素

他霉素

他霉素

Natamycin

目前公司的主要产品—乳酸链球菌素（Nisin）和钠他霉素（Natamycin）是高效、安全的纯天然食品防腐剂；同时，公司采用 …

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Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt , cheese , fresh Ham, sausage, ect.

纳他霉素对细菌没有抑制作用，因此它不影响酸奶、奶酪、生火腿、干香肠的自然成熟过程。

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A cationic adhesive-type natamycin nanometer eye drop comprises natamycin, a proper amount of osmoregulator and pH regulator.

一种阳离子黏附型那他霉素纳米滴眼液。

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Its physi- chemical characteristics , antimicrobial properties , reaction mechanism and safety were described in this article.

介绍了纳他霉素的理化性质，抑菌特点，作用机理及安全性等特征。

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Commercial Natamycin contains 50% of the active substance.

商品纳他霉素含有效成份 50%。

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This article introduces the properties, active mechanism, safety of Natmycin, which is a new natural biological preservative .

介绍了纳他霉素作为新一代天然生物防腐剂的特性、作用机理、安全性。

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Natanycin is a kind of natural anti-epiphyte bio -preservative used in fond industry.

纳他霉素是一种天然抗真菌的食品生物防腐剂。

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The solubility of Natamycin is very low in water and in most organic solvents .

纳他霉素在水中和多数有机溶剂中的溶解度很低。

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It is very stable with its crystal form .

晶体形式的纳他霉素十分稳定。

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Natamycin is a kind of new food preservative .

为让消费者更好地了解新型食品防腐剂纳他霉素。

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Natamycin is a kind of biopreservative with high efficiency .

纳他霉素是一种高效生物防腐剂。

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Study of high effective natural preservative -natamycin fermentation

高效生物防腐剂纳他霉素发酵的研究

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Applied Research of Food Preservation of A New Biologic Preservative -Natamycin

新型生物防腐剂 ——纳他霉素在食品研究中的应用

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Preliminary study on controlling apple diseases during its transportation and storage by the treatment of Natamycin

纳他霉素防治苹果贮运期病害的初步研究

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The Inhibitive Effects of Natamycin, Sodium Dehydroacetate, Sodiumbicarbonate Salt and Garlic on Five Post-Harvest Pathogens

纳他霉素、脱氢醋酸钠、碳酸氢钠与大蒜对采后病原真菌的抑制作用

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Inhibition spectrum and minimal inhibitory concentration of Natamycin

纳他霉素的抑菌谱及最小抑菌浓度

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The studies on high yield Natamycin on its of strain Streptomyces sp metabolizing and growth factors

菌株生长、代谢提高纳他霉素产量的研究

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Optimizing the Fermentation Conditions for Producing Natamycin by Streptomyces gilvosporeus

褐黄孢链霉菌纳他霉素发酵条件优化

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Study on the breeding of high natamycin producing strains and their fermentation conditions

纳他霉素高产菌株的选育及其发酵条件的研究

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The natamycin extraction and purification method comprises the following steps : (1 ) carrying out subacidity separation and precipitation ;

纳他霉素提取纯化方法的步骤为：（1 ）弱酸性分离沉淀；

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effects of cultivation conditions on natamycin production by streptomyces gilvosporeus

培养条件对褐黄孢链霉菌发酵合成纳他霉素的影响

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Characteristics and Application of Food Bio-antiseptic Natamycin

天然生物性食品防腐剂纳他霉素的特性及其应用

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Characterization and application of Natamycin

纳他霉素的特性及应用

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