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    Flour was sterilized by microwave. Different concentrations of preservative solution were added and added to the noodles during the surface process. The noodles were sealed with sterile bags and stored at room temperature.
    During the process of preservation, the total number of mold colonies of natamycin was lower than other treatment groups, indicating that natamycin on the noodles in the mold have a good inhibitory effect.
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