摘要
采用滤纸片法和平板培养法研究芝麻饼粕中活性物质对食品腐败菌的抗菌活性。结果表明:芝麻饼粕中活性物质对食品腐败菌有较好的抑菌作用,随着芝麻饼粕中活性物质浓度的增加,对各供试细菌的抑菌活性相应增加,但不同供试细菌对芝麻饼粕中活性物质抑菌作用敏感性不同。芝麻饼粕提取物最低抑菌浓度MIC(体积浓度)分别为:大肠杆菌是0.08,枯草芽孢杆菌是0.06,金黄色葡萄球菌是1.00。各供试菌在芝麻素和甾醇的质量浓度分别达到20×10-3g/mL和6×10-3g/mL时的抑制作用最为明显。
Antimicrobial Activities of the sesame cake Extracts against Food Spoilage organism are determined by the the filter paper-disk method, the plate culture method. The results show that the antimierobial activity of sesame cake extracts from is remarkable. The antimicrobial activity of the alternative bacteria increases with the concentration of active materials in sesame cake. But the sensitivity of the different alternative bacteria is different. The minimal inhibition concentration （MIC） of sesame cake extracts： Escherichia eoli is 0.08 volume concentration, BaciUussubtilis is 0.06, Staphylococcus aureus is 1.00. The mass concentration of the sesamin and the sterol is 20×10^-3 g/mL and 6×10^-3 g/mL. The antimicrobial activity is the most remarkable. The volume concentration of the extracts from sesame cake is 0.06.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期19-21,共3页
Food Research and Development
基金
辽宁科技大学大学生科研训练计划项目
辽宁科技大学青年教师科研基金项目
关键词
芝麻饼粕
抑菌活性
食品腐败菌
sesame cake
antimicrobial activity
food spoilage organism
