摘要
比较了酸性条件下新型生物防腐剂MicrogardTM与常用的防腐剂山梨酸钾和Nisin对常见腐败菌的抑菌效果。结果表明:在pH5.0条件下Microgard200对G-菌恶臭假单胞菌数和大肠杆菌数有明显的抑菌效果(P<0.05),与对照(1011~1012cfu/mL)相比均低3个数量级,且其抑菌强度和山梨酸钾相比没有显著性差异(P>0.05);Microgard100对恶臭假单胞菌数与对照(3.4×1012cfu/mL)相比低3个数量级,有明显的抑菌作用(P<0.05),而对大肠杆菌仅有较弱的抑制效果;Microgard300对G+菌枯草芽孢杆菌17h内与对照相比仅低1个数量级,而对金黄色葡萄球菌几乎没有抑制效果。
The antibacterial action of the newly biological preservative MicrogardTM and the frequently used preservatives were compared. The result showed that in pH5.0 Microgard 200 could retarde the growth of pseudomonas putida and escherihia coli by 3logcfu/mL respectively as compared with the control(p<0.05); Microgard 100 could reduce the population of P. Putida by 3logcfu/mL as compared with the control(p<0.05) and had no significant inhibitory effect on E. coli; Microgard 300 could reduce the population of staphylococcus aurens by 1logcfu/mL after as compared with the control and had no inhibitory effect on S. aurens.
出处
《食品科技》
CAS
北大核心
2005年第2期58-60,共3页
Food Science and Technology
基金
国家211资助项目
