摘要
本文主要研究了辣椒素对戊糖片球菌CICC10196的生长和产酸的影响。在分别含0、5、10、20μg/ml的无菌模拟肉汤中,接种后,10℃培养6d,每隔24h测pH值和OD(680nm)值。结果表明,5μg/ml的辣椒素对它的生长和产酸几乎无影响;在前3d,20μg/ml的辣椒素比较明显地抑制了它的生长,10μg/ml的辣椒素对它的生长的抑制作用次之;在6d内,20μg/ml的辣椒素比较明显地抑制了它的产酸,10μg/ml的辣椒素对它的产酸的抑制作用次之。
This paper studied mainly the effects ofcapsaicin on growth and poducing acid of pediococcus pentosaeus CICC 10196. In a sterilized liquid meat simulation medium（MSM）, containing respectively 0,5,10,20 μg/ml,after it was inoculated respectively, the fermentations were performed at a constant temperature of 10℃ and maintained six day. The optical density value at 680 nm and pH value were measured every 24 hours. Resust showed that the capsaicin of 5 μg/ml affected scarcely; Within three days, it of 10 μg/ml inhibited less obviously the growth than it of 20 μg/ml; within 6 days, it of 20 μg/ml inhibited more obviously producing acid than it of 10 μg/ml.
出处
《四川食品与发酵》
2006年第2期58-60,共3页
Sichuan Food and Fermentation
