竹笋汁对食品腐败菌的抑菌效果研究

Antimicrobial effect of the bamboo shoots juice on food spoilage organism

研究了竹笋汁对几种常见的食品腐败菌的抑菌作用。结果表明,竹笋汁对蜂蜜酵母菌的抑制效果明显;对细菌和霉菌的抑制效果较差。对假丝酵母和蜂蜜酵母的最低抑菌浓度均为50%(体积分数,相对于100%原液),其最佳抑菌pH值为4,随着pH值的增加抑菌活性下降。竹笋汁的热稳定性较差,经121℃处理25min后,已基本丧失其抑菌活性。

Antimicrobial effect of the bamboo shoots juice on food spoilage organism were studied in this paper. The results indicated that the antimicrobial effects of bamboo shoots juice on honey yeasts were significantly, while on bacteria and mould were not ; the minimum inhibitory concentration of bamboo shoots juice on Saccharomyces meUis and Candida were both 50% （v/v） ; the optimal inhibitory pH value was 4 and the anti microbial effects would decline while the pH value rise. The thermostability of the bamboo shoots juice was poor. After treated on 121℃for 25min, the antimicrobial activity of the juice would not maintain.