常用防腐剂对西式火腿肠主要腐败菌抑菌作用的研究

Study on bacteriostasis of common preservatives for major spoilage bacteria in western-style ham-sausages

目的:测定常用食品防腐剂对西式火腿主要腐败菌的抑制作用。方法:采用微量稀释法测定不同防腐剂对木糖葡萄球菌、地衣芽孢杆菌和雷氏普罗威登菌的最小抑菌浓度(MIC)。结果:对于木糖葡萄球菌(G+),抑菌效果最好的是Nisin和ε-聚赖氨酸,MIC均为12.5μg/mL;对于地衣芽孢杆菌(G+),抑菌效果最好的是D-异抗坏血酸钠、丙酸钙、柠檬酸和柠檬醛,MIC均为12.5μg/mL;对于雷氏普罗威登菌(G-),抑菌效果最好的是过氧化氢和柠檬酸,MIC均为25μg/mL。结论:不同防腐剂对西式火腿肠主要腐败菌的抑制效果有所差异,应复配使用。

Objective： The bacteriostasis of common preservatives for major spoilage bacteria in western-style hamsausages was studied. Methods： The minimal inhibition concentration （ MIC ） of different preservatives for Staphylococcus xylosus,Bacillus licheniformis and Providencia rettgeri was determined by mean of micro-dilution assay.Results： The preservatives with the best inhibitory effect（ MIC = 12.5μg /mL） to Staphylococcus xylosus（ G ＋ cocci） were Nisin and εpolyLlysine.The preservatives with the best inhibitory effect（ MIC = 12.5μg /mL） to Bacillus licheniformis（ G ＋ bacillus） were DSodium isoascorbiate,calcium propionate,citric acid and citral.The preservatives with the best inhibitory effect（ MIC = 25μg /mL） to Providencia rettgeri（ G-bacillus） were hydrogen peroxide,citric acid and ε poly L lysine. Conclusion： The bacteriostasis of common preservatives for major spoilage bacteria in western-style ham-sausages was irregular and it’s better to use compound preservatives.