摘要
通过测定7种防腐剂对5种霉菌抑菌率和最低抑菌浓度,来研究新型食品防腐剂对面制品腐败菌的抑菌效果。结果表明:7种防腐剂对5种霉菌都有一定的抑菌效果,抑菌效果强弱顺序为:纳他霉素>乳酸链球菌素>聚赖氨酸>对羟基苯甲酸丙酯>丙酸钙>乳酸钠>富马酸,并且同一种防腐剂不仅对不同种的霉菌抑菌效果不同,即使对同种不同株的霉菌的抑菌效果也有很大差异。
This experiment was conducted to measure the inhibition rate and minimum inhibitory concentration of 7 kinds of preservatives had certain bacteriostasis effect on 5 kinds of mould,to study the antibacterial activities of food preservatives of new food preservatives on spoilage bacteria of flour products.The results showed that the 7 kinds of preservatives had certain bacteriostasis effect on 5 kinds of mould,and the order of inhibition effect was:natamycin>nisin>polylysine>propyl hydroxybenzoate>calcium propionate>sodium lactate>fumaric acid.The study also showed that the same preservative not only had different bacteriostatic effects on different kinds of molds,but also had different effects on the strains of different strains.
作者
张小华
操庆国
郭钦
ZHANG Xiao-hua;CAO Qing-guo;GUO Qin(Tea and Food Science and Technology College,Jiangsu Polytechnic College of Agriculture and Forestry,Zhenjiang 212400,Jiangsu,China;College of Food Science and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第20期13-18,共6页
Food Research and Development
基金
江苏省2016年度高校"青蓝工程"科技创新团队(循环农业)
关键词
防腐剂
面制品
抑菌效果
preservative
flour products
antibacterial activity
作者简介
张小华(1976—),女(汉),副教授,硕士,研究方向:食品微生物、农业微生物、环境微生物的基础性研究。
