摘要
使用滤纸片法和试管二倍稀释法测定二氢杨梅素对几种常见食品微生物的抗菌效果。结果表明:二氢杨梅素对细菌有很强的抑制活性,对真菌抑制效果不明显;对供试菌种的最低抑菌浓度(MIC)不超过1.76 g/L;对大肠杆菌和金黄色葡萄球菌的最低杀菌浓度(MBC)分别是1.76 g/L和0.88 g/L,对链球菌和枯草芽孢杆菌的最低杀菌浓度高于3.52 g/L;抑菌活性在pH3～4的酸性环境中最强;二氢杨梅素在一定温度处理后仍具有良好的抑菌效果。
The antimicrobial effect of dihydromyricetin against food spoilage and food-borne pathogens were tested by filtering paper method and tube double dilution method, The results showed that dihydromydcetin could effectively inhibit the growth of bacteria while it had less effection against the mould. The minimum antimicrobial dosage of dihydromyricetin against the supplied bacteria was lower than 1.76 g/L. The germicidal dosage were as follows： escherichia coil 1.76 g/L, staphylococcus aureus 0.88 g/L, streptococcus and bacillus subtilis higher than 3.52 g/L. The antimicrobial effect was best in pH3-4. The antimicrobial effect had good stability after certain heat treatment.
出处
《食品科技》
CAS
北大核心
2008年第4期140-143,共4页
Food Science and Technology
基金
湖南省教育厅研究课题
关键词
食品防腐剂
二氢杨梅素
滤纸片法
试管二倍稀释法
抑菌活性
foodstuff antiseptic
dihydromyricetin
filtering paper method
tube double dilution method
antimicrobial effect
