纳他霉素在青梅果胚糖渍过程中的抑菌效果研究

Prevention of microorganism growth in plum preserves during sugar pickled process by natamycin

为减少凉果中化学防腐剂的使用量,提高凉果的安全性,以青梅果胚为原料,采用新型防腐剂纳他霉素控制青梅果胚糖渍过程中的微生物。研究纳他霉素为抑菌剂时,纳他霉素添加浓度和糖渍用糖液浓度对糖渍过程中微生物增殖的影响。结果表明,纳他霉素可有效抑制青梅果胚糖渍过程中的微生物增殖;当纳他霉素添加浓度从40 mg/L提高到80 mg/L时,其抑菌效果显著提高,霉菌和酵母数及菌落总数在15 d的糖渍过程中均低于3个对数值;在纳他霉素添加浓度为80 mg/L的条件下,糖渍用糖液浓度越高,霉菌和酵母数及菌落总数的增加越缓慢,纳他霉素和高浓度糖液对微生物的抑制存在协同增效作用。

In order to decrease of the usage of chemical preservatives in the plum preserves and improve its safety,a new preservative-natamycin was used to inhibit the increase of microorganism in plum preserves during sugar pickled process.This study focused on the effect of concentrations of natamycin and sucrose on the growth of microorganism during sugar pickled process.Results indicated that natamycin was effective in inhibiting microorganism in plum preserves during sugar pickled process.Furthermore,the inhibitory effect on microorganism was significantly improved as the concentrations of natamycin increased from 40 mg/L to 80 mg/L,and the moulds and yeasts count and total plate count were less than Iog_（10）3 cfu/g in 15 days.In addition,the increase of sucrose concentrations benefited the inhibition of natamycin on microorganism when the concentrations of natamycin was 80 mg/L.Synergistic effect of natamycin and high concentration of sucrose was found in prevention of microorganism by natamycin during sugar pickled process.