摘要
为探讨鲜食核桃贮藏中霉变问题的解决途径,以西林2号为试材,对引发霉变的病原菌进行了分离和初步鉴定,证明为扩展青霉。对筛选出的防腐剂通过混料实验设计得出了其最佳配比,以发挥其协同增效作用,结果为:纳他霉素∶双乙酸钠∶对羟基苯甲酸丁酯=0.2951∶0.3195∶0.3854。且得出此复合防腐剂的浓度和抑菌效果之间具有极显著的线性关系。
The pathogen which caused the mould of fresh walnut during storage was isolated and identified,which was Penicillium expansum.The antiseptics was studied and found that there were four antiseptics working on it. Through the mixture design,the optimum contents of the antiseptics were found, which was 0.2951：0.3195：0.3854 （Natamycin. Sodium diacetate： Butyl-p-hydroxybenzoat）.And we also found that the concentration of the antiseptics was related to the antimicrobial effect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期150-152,共3页
Science and Technology of Food Industry
关键词
鲜食核桃
病原菌
防腐剂
混料实验设计
fresh walnut
causative pathogen
antiseptics
mixture design
