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《FOOD SCIENCE》 2000-09
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Extraction Study on Natural Plant Ingredients As Preservative

Wu Chuanmao et al.  
More than twenty plant materials were compared with their inhibiting bacteria capacity by the paper filtering method.Anong them the extract of Capsicum frutescens line. eugenig largophy. posemary. licorice root.smoked plum and dark plum were tested with plate count. They showed application possibility for bacterial inhibition. These extracted natural preservitives were added to soybean sauce and carbonated beverapes,which had been stored for 3-6 months. The bacteria number countedmet with the sanitary standard.
【CateGory Index】: TS202.3
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