Abstract:In order to study the effect of Nisin，natamycin，and Nisin-natamycin on the preservation of dried tofu，different indicators were measured，including volatile base nitrogen（total volatile basic nitrogen，TVB-N），aerobic bacterial count，pH，color difference，electronic nose and sensory evaluation.The results showed，during storage period，compared with other treatment group，the dried tofu of Nisin-natamycin treatment had the lowest TVB-N value and the total number of colonies，without obvious effect on the color change，and effectively slow down the flavor and spoilage of dried tofu.Therefore，preservation period of dired tofu was significantly prolonged by Nisin-natamycin mixed preservatives at 37℃.And its preservation effect was obviously best than Nisin and natamycin alone.