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Abstract Nisin, an effective, harmless and natural bio- preservative, is a kind of polypeptide produced by Streptococcus lactis and can protect the food being spoiled by G+ bacteria. Nisin in extending the shelf life of shrimp mince was studied. As a result, after adding nisin, the increasing of TVC, PC, and TVB- N was effectively inhibited. Nisin, utilized with potassium sorbate, has a distinctive antisepsis and has no influence on the organoleptic sense.
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2004, Vol. 18 
