| abstract |
(57) [Problem] To provide a preservative which is excellent in pH retention and stability of a preparation, has a remarkable antibacterial effect, and improves the preservation effect of food. SOLUTION: Glycine, ε-polylysine, shirako protein, A 1% aqueous solution of an antibacterial lower glycerin fatty acid ester is selected from the group consisting of alkali metal, alkaline earth metal and ammonium carbonates, phosphates and hydroxides each exhibiting an alkalinity of pH 7.0 or more. Further, a composition containing at least one kind or two or more kinds is used. |