摘要
本文初步探讨了泡菜的抑菌性。利用打孔法测试了5种泡菜水样品对大肠杆菌、蜡状芽孢杆菌和酿酒酵母的抑菌活性,结果显示有4种泡菜水样品对大肠杆菌和蜡状芽孢杆菌具有抑菌活性,且对蜡状芽孢杆菌的抑制作用强于大肠杆菌,但5种泡菜水样品对酿酒酵母都不具有抑制作用。进一步的pH试验和乳酸的抑菌实验表明乳酸不是泡菜水中的主要活性物质,泡菜水中存在其他的抑菌活性物质,且这些抑菌物质具有pH依赖性。
The antimicrobial nature of pickles is preliminarily discussed in this article.Five samples have been tested by disk diffusion method.The result shows that four samples have antimicrobial effect on Escherichia coli and Bacillus cereus,and the effect on Bacillus cereus is stronger than that on Escherichia coli.However,the five samples don＇t inhibit Saccharomyces Cerevisiae.The following pH test and the antimicrobial experiment of lactic acid show that lactic acid isn＇t the main antimicrobial substance in the pickles,in which exist other antimicrobial substances that have pH reliance.
出处
《湖北第二师范学院学报》
2010年第8期34-36,共3页
Journal of Hubei University of Education
关键词
泡菜
乳酸菌
抑菌性
pickles
lactic acid bacteria
antimicrobial nature
