抑制萝卜干中表皮葡萄球菌和短乳杆菌的研究

Study on preservatives inhibiting Staphylococcus epidermidisand Lactobacillus brevis growth isolated from pickled radish

为了解决真空包装萝卜干胖袋问题。使用多种抑菌剂对从胖袋的真空包装的萧山萝卜干中分离出来的产气的表皮葡萄球菌和短乳杆菌生长进行抑制实验。试验发现,3‰的富马酸对两种菌抑制效果最好,0.25‰的尼泊金混合酯(用5‰乙醇溶解)也很有好的抑制该两种菌的作用,并发现作为尼泊金混合酯溶剂的5‰的乙醇,单独使用竟然也有比较好的抑制作用。0.5‰的乳酸链球菌素、0.5‰的溶菌酶抑制短乳杆菌效果好,但是抑制表皮葡萄球菌效果弱。0.5‰的苯甲酸钠和0.5‰的山梨酸钾在pH值6.4时,抑制效果不好,但在pH值4.5时,抑菌效果明显增强。0.3‰的脱氢醋酸钠、1‰的双乙酸钠、1‰的异抗坏血酸抑制该两种菌效果比较弱。选择多种防腐剂进行复配,Ⅴ处理组(0.3‰的脱氢醋酸钠、3‰的富马酸、1‰的双乙酸钠复配)、Ⅳ处理组(0.3‰的脱氢醋酸钠、3‰的富马酸、0.25‰的尼泊金混合酯、1.5‰的柠檬酸复配)可以完全控制表皮葡萄球菌和短乳杆菌的生长繁殖。

In order to solve the swelling problem of vacuum package pickle radish.Some preservatives for controlling Staphylococcus epidermidis,Lactobacillus brevis growth,two aerogen strains isolated from swelling Xiaoshan pickle radish in vacuum plastic package were studied.The results showed that 3‰ allomaleic acid had best inhibiting effect on the two aerogen strains growth,and 0.25‰ parabens（solved by 5‰ ethanol） inhibiting effect followed it.It was surprised to find 5‰ ethanol have strong inhibiting effect on the two aerogen strains growth.0.5‰ nisin and 0.5‰ lysozyme had strong inhibition effect on Lactobacillus brevis growth,but not Staphylococcus epidermidis.0.5‰ sodium benzoate,0.5‰ potassium sorbate did not have strong inhibiting effect on the two aerogen strains growth at pH 6.4,but its inhibiting effect tendered strong at pH 4.5,0.3‰ sodium dehydroacetic,1‰ sodium diacetate,1‰ sodium ascorbate inhibition effect were not good enough.The composite preservative treatments were carried out.The Ⅴ treatment（0.3‰ sodium dehydroacetic ＋ 3‰ allomaleic acid＋ 1‰ sodium diacetate） and Ⅳ treatment（0.3‰ sodium diacetate ＋ 3‰ allomaleic acid ＋ 0.25‰ parabens solved by 5‰ ethanol ＋1.5‰ citric acid） had nearly 100% inhibiting effect on the two aerogen strains growth.