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Updated: Sep 16, 2025

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修改抗真菌作为安全的食品防腐剂

Eyal Simons1, Idan Yakir1,2, Einav Malach1

  • 1Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agricultural, Food & Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel.

Journal of agricultural and food chemistry
|July 10, 2025
PubMed
概括

抗微生物 (AMP) 显示出作为新型食品防腐剂的前景. 修改后的酸BP100 K1W和P-113 Triple有效地抑制了真菌生长,延长了低毒性食品的保质期.

关键词:
这种植物是Penicillium expansum.这是一种抗真菌.抗微生物是一种抗微生物.食品的保存 食品的保存食品安全 食品安全菌类污染 菌类污染

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