摘要
本文研究了引起豆制品腐败变质的真菌种类．并选用了化学防腐剂苯甲酸钠、山梨酸及天然防腐剂大蒜汁、姜汁、洋葱汁做了对比试验，证明了大蒜的杀菌效果与苯甲酸钠和山梨酸相当，提出了可用低毒的山梨酸、无毒的大蒜作豆制品复合保鲜剂的优选成分。
The contrast experdriments of bacteriostasis with benoate sodium and sorbic acid as chemical antiseptics and garlic juice,ginger juice and onion juice as natural antiseptis were done to study the variety of fungi that may cause beau products to decay. The results have demonstrated that the effect of sterilization of the garlic is almost the same as that of benoate sodium or sorbic acid.It is put forth that the low--poison sorbic acid and the non --poison garlic can he used as optimum compositions of the composite preservative agents for beau products.
出处
《成都大学学报（自然科学版）》
1996年第1期18-21,共4页
Journal of Chengdu University（Natural Science Edition）
