| abstract |
PROBLEM TO BE SOLVED: To provide a preservative for food and a method for preserving food which are excellent in preservability of food, are safe, and do not impair the original taste, flavor and color tone of the food when added. Means: Muramidase produced by bacteria and organic acids or salts thereof; fatty acid esters of polyhydric alcohols; amino acids; peptides or proteins having antibacterial properties; oxidases; monosaccharides, disaccharides, sugar alcohols, At least one compound selected from the group consisting of polysaccharides composed of anhydrous monosaccharides, sugar acids and amino sugars and partially decomposed products thereof; spices, essential oils or plant components thereof; alcohols; calcined calcium; |