摘要
以竹类热处理的副产物—竹醋液为原料,测定了其对食品和水果中不同类型腐败菌的抑制效果。抑菌试验表明竹醋液是一种良好的天然抑菌剂,对细菌和真菌均具有较强的抑制作用,对各类腐败菌的最小抑菌浓度分别为:大肠杆菌0.08%,枯草芽孢杆菌0.04%,金黄色葡萄球菌0.04%,啤酒酵母0.32%,黑曲霉0.08%,桔青曲霉0.16%,白曲霉0.32%,毛霉0.32%和根霉0.16%。
Antimicrobial actions of the distillate of bamboo acid were investigated in this paper. The results demonstrated that the bamboo acid has obvious antibacterial and anti-fungal actions. The antimicrobial minimum dosage to putrefied microbes was determined respectively as follows: Escherichia coli 0.08%; Staphylococcus aureus 0.04%; Bacillus Subtilis 0.04%; Saccharomyces cervisiae 0.32%; Aspergillus niger 0.08%; Penicilliun citrinum 0.16%; A.candidus 0.32%; Mucor racemosus 0.32%; and Rhizopus SP 0.16%.
出处
《食品科技》
CAS
北大核心
2003年第7期78-80,共3页
Food Science and Technology
关键词
竹醋液
腐败菌
抑菌作用
bamboo-acid
putrefied microbes
antimicrobial action
