Study on Antibacterial Effect of Natural Complex Preservatives in Instant Noodle Sauce

The present study investigated the microbial inhibiting effect of natural complex preservatives in instant noodles sauce. Through the single factor experiment,two natural preservatives with the antibacterial effect in curry-flavor sauce were identified from nisin,natamycin,and chitosanon. The best composition of natural complex preservatives was nisin 0. 02% and natamycin 0. 006 5%. The results showed that the antibacterial effect of the natural complex preservatives was similar to that of the chemical preservatives.