摘要
从生酱油中分离到了可引起酱油长膜的3株酵母菌。以这3株酵母菌为目标菌,研究了不同pH条件下苯甲酸钠对其的抑制作用。结果表明:在pH<4.4的条件下,0.1%苯甲酸钠可完全抑制这3种产膜菌的生长;随着pH升高,苯甲酸钠抑菌效果减弱;当pH>5.2时,0.1%的苯甲酸钠也没有好的抑菌效果。研究结果为酱油生产中科学使用苯甲酸钠提供了依据。
Three film-forming yeasts are isolated from raw soy sauce. The inhibition effects of sodium benzoate under different pH conditions on the three yeasts are studied. The results show that the three film-forming yeasts are well inhibited by 0. 1% sodium benzoate when the medium pH〈4.4; with the pH increases, the inhibition effect of sodium benzoate declines; 0. 1% sodium benzoate doesn＇t have good inhibition effect when pH〉5.2. The study can provide a basis for scientific use of sodium benzoate in soy sauce production.
出处
《中国调味品》
CAS
北大核心
2014年第6期13-16,22,共5页
China Condiment
基金
2010年广东省技术创新项目(20101022213)
广东省科技计划项目(2010A010500002)
关键词
酱油
产膜菌
抑制
苯甲酸钠
soy sauce
film-forming yeast
inhibition
sodium benzoate
