The combination of EGCG and a derivative of a basic amino acid has been found to be an effective anti-yeast agent in acidic food. The present invention relates to a method for controlling or preventing the growth of yeast in acidic food (i.e. with a pH between 2 and 6) comprising adding to said food a) epigallocatechin gallate (EGCG) and b) a derivative of a basic amino acid, and/or a salt thereof, as an anti-yeast agent. The present invention further relates to a composition for addition to food and to an acidic food comprising said composition, which comprises a) epigallocatechin gallate and b) both lauric arginate and polylysine.
研究发现,表没食子
儿茶素和一种碱性
氨基酸衍
生物的组合是酸性食品中有效的抗酵母剂。本发明涉及一种控制或防止酸性食品(即 pH 值介于 2 和 6 之间)中酵母菌生长的方法,包括向所述食品中添加 a) 表
没食子儿茶素没食子酸酯(EGCG)和 b) 碱性
氨基酸的衍
生物和/或其盐,作为抗酵母菌剂。本发明还涉及一种用于添加到食品中的组合物,以及一种包含上述组合物的酸性食品,该组合物包含 a) 表
没食子儿茶素没食子酸酯和 b)
月桂精氨酸和聚赖
氨酸。