核桃仁种皮多糖对酸奶中霉菌的抑菌作用研究

Preliminary study on antimicrobial activities of polysaccharide from walnut kernel pellicle against molds from yogurt

从大量生产酸奶中分离纯化出常见酸奶污染霉菌,并利用从核桃仁种皮中提取纯化的多糖分别对这些霉菌进行抑菌作用研究。结果表明,酸奶污染霉菌多集中于几种霉菌,并且纯化后的核桃仁种皮多糖对酸奶中的霉菌具有一定的抑制作用,随着多质量糖浓度增大,抑菌作用增强,当质量浓度达到500 mg/L时,对各霉菌的抑制作用较强,这些结果为核桃仁内种皮多糖在酸奶中的应用提供了理论基础。

Molds were isolated from yogurt,and polysaccharide was extracted and further purified from the walnut kernel,and then antimicrobial activities against these molds were evaluated.The results showed that the molds are typical and walnut kernel pellicle polysaccharide exhibit antimicrobial activities against these molds,when the concetration is 500 mg/L,the antimicrobial activities against these molds are higher.This supports the application of kernel pellicle polysaccharide on yogurt.