摘要
采用牛津杯法测定了37种食品添加剂对干酪乳杆菌、嗜酸乳杆菌、长双歧杆菌、婴儿双歧杆菌和两双歧杆菌五种益生菌的抑菌活力和最小抑菌浓度(MIC)。研究结果发现,7种色素、4种甜味剂对益生菌无抑菌活力。24种甜味香精中有19种对一种或以上益生菌产生不同程度的抑菌作用。在三类添加剂中,益生菌对酸度调节剂最为敏感。
Five strains of probiotics,Lactobacillus casei,Lactobacillus acidophilus,Bifidobacterium longum,Bifidobacterium infantis and Bifidobacterium bifidum were selected for antibacterial activity and minimal inhibitory concentration（MIC） of 37 food additives.The results suggested that 7 colorings and 4 sweeteners showed no antibacterial activity on probiotics.19 of 24 sweet flavors showed a certain antibacterial activity against one or more strains.Probiotics was most sensitive to acidity regulators of all the additives.
出处
《食品工业》
CAS
北大核心
2016年第1期171-174,共4页
The Food Industry
基金
广东省质量技术监督局科技项目(项目编号2013CS04)
关键词
牛津杯法
抑菌活力
益生菌
食品添加剂
Oxford plate
antibacterial activity
probiotics
food additives
作者简介
通讯作者；
