摘要
目的：观察几种防腐剂对青霉菌抑菌的效果。方法：采用正交试验，以严重霉变的奶油制品分离出的青霉菌为菌种，接种于不同配方防腐剂制作的察氏培养基，不加防腐剂的培养基为空白对照，于２８℃培养５天。根据空白及样品菌落直径换算出抑菌率为指标进行统计处理。结果：０．００３％维生素Ｋ３、０．０３％山梨酸和０．０３％苯甲酸对青霉菌的抑菌效果最好。结论：复合配方防腐剂对青霉菌的抑菌效果优于单一使用。维生素Ｋ３优于苯甲酸和山梨酸。
Objective:To observe the inhibitory effect of preservatives on Panicillium Methods:Using orthogonalitiy test panicillium was isolated from the severely mouldy cream as the sample,inoculated on Cspeks plate which was prepared by preservatives in different combination and taking plate without any preseralive as the control,incubated the plates for 5 days at 28℃ The statastical treatment was performed by the diameters of colonies grown on the contrrol and test plates,calculating the inhibition rate for panicilium Results:The combination of 0.003% of vit.k 3,0.03% of sorbital and 0 03% of bengoic acid showed the best effect on inhibiting the growth of paniciuium.Conclusion:The combination of preservatives is bettter on tthe inhibition of panicillium than that of single preservative used vit.k 3 is better than bengoic acid or sorbital
出处
《四川省卫生管理干部学院学报》
1997年第3期138-138,140,共2页
Journal of Sichuan Continuing Education College of Medical Sciences
关键词
防腐剂
青霉菌
抑菌效果
Preservative,Panicillium,Inhibition effect for bacteria
