Abstract: In order to maintain food freshness, prevent the corruption and deterioration of the food, achieve long food shelf life, people often used preservatives in food. But at present most chemistry preservatives we used is various to food bacteriostasis degree, we also need consider security trouble. Along with the people’ antiseptic safe understanding enhancement to the chemical synthesis food, therefore low poisonous and highly effective, widely and the economy practical organic food preservatives research and the development were in great demand. In order to understand the organic presevatives in meat product application, We take the dried beef as the research object. But for the pollution bacteriacolony is extremely complex while dried beef is storing, we need combined-preservative to reach the effect of cooperation and strengthen. this practice mainly study the application characteristic of nisin、natamycin、polylysine, analyse the outcome of bacteriostasis through orthogonal experiment，Ascertain the best matching ratio scheme. The results showed that nisin, natamycin and poly-L-lysine content was 0.3g/kg in the experimental data which is the best option, it makes the products good quality and long shelf life. However, taking into account cost and the relatively small impact on the preservation, 0.1-0.3g/kg in practical applications can be added for the Natamycin synergies.
Key words：Compoumd preservation；Nisin；Natamycin；Polylysine；Orthogonal design
