三种酸味剂对不同盐度下萝卜干腐败菌的抑制研究

Study on three acids inhibited decay microbes from packed pickled radish in series concentration NaCl

实验研究了4%,5%,6%,7%,8%氯化钠浓度下,分别添加0.03%,0.15%,0.30%,0.45%的富马酸、醋酸和磷酸对引起萝卜干产气的表皮葡萄球菌和短乳杆菌的抑制作用。结果表明:在4%,5%,6%,7%,8%氯化钠浓度范围,随浓度上升,抑制表皮葡萄球菌和短乳杆菌的效果都加强,但均不能单独有效控制两种菌。添加富马酸、醋酸、磷酸对抑制表皮葡萄球菌效果比较好,对抑制短乳杆菌效果相对较差。在4%～8%的NaCl培养基中添加0.03%富马酸可以完全抑制表皮葡萄球菌。富马酸对表皮葡萄球菌和短乳杆菌的抑制效果倒要强于醋酸和磷酸。

The experiment of adding 0. 03% ,0. 15% ,0. 30% ,0. 45% aUomaleic acid, acetic acid, phosphoric acid in 4 %, 50%, 6 %, 7 %,8 % series concentration NaCl culture medium for inhibiting Staphylococcus epidermidis and Lactobacillus brevis growth which were packed pickled radish aerogen was carried out. The results were showed that high concentration NaCl during 40%, 50%, 60%, 7 %, 8 % had stronger inhibiting effect on two microbes, but it could not inhibit two microbes completely If solo used. The inhibiting effect of adding three acids for Staphylococcus epidermidis were more than that of Lactobadllus brevis. Added 0. 03 % allomaleic acid could completely inhibiting Staphylococcus epidermidis in 4%-80% series concentration NaCl. The inhibiting effect of allomaleic acid were stronger than that of acetic acid and phosphoric acid for both Staphylococcus epidermidis and Lactobacillus brevis.