复合抑菌剂对烤肠腐败菌抑菌效果的研究

Study on Bacteriostatic Effect of Composite Bacteriostats on Roast Sausage Spoilage Bacteria

主要采用响应面法研究了复合抑菌剂对烤肠中腐败菌的抑菌效果。采用平板稀释法对6种抑菌剂进行筛选,并通过液体二倍稀释法确定有效抑菌剂的最低抑菌浓度,采用响应面分析法对有效抑菌剂进行复配。结果表明,六种抑菌剂中丁香油、ε-聚赖氨酸、nisin三种抑菌剂效果较好,其MIC分别为0.125%,0.00625%,0.125%。经响应面分析后建立多元回归模型,确定复合抑菌剂最优配比为丁香油0.849%、ε-聚赖氨酸0.050%、nisin 0.050%。

Bacteriostatic effect of composite bacterioastats on roast sausage spoilage bacteria was studied through response surface methodology.Minimum inhibitory concentration of three effective bacteriostats which were selected from six bacteriostats by plate dilution method were determined by liquid double dilution method.Three effective bacteriostats were compounded by response surface methodology.The results show that clove oil,ε-Polylysine,nisin are more effective than other bacteriostats and minimum inhibitory concentration of them are 0.125%,0.00625%,0.125%,respectively.Multivariate regression model are built through response surface analysis and optimal proportion of composite bacteriostats is clove oil 0.849%＋ε-Polylysine 0.050%＋nisin 0.050%.