摘要
用分光光度法和菌体干重法研究了尼泊金庚酯对三种细菌、两种酵母和两种霉菌的抑制作用。结果表明,在实验浓度下,尼泊金庚酯对食品中常见污染菌有很强的抑制作用,其中对G+菌作用最强,对霉菌和酵母的作用次之,而对G-菌的作用最差。还测得了对其中几株菌的最小抑菌浓度。其热稳定性比较好,经121℃、30min处理后仍具有良好的抑菌效果。
The inhibitory effects of heptyl paraben on 3 kinds of bacteria, 2 kinds of yeasts and 2 kinds of moulds were studied by means of spectrophotometric and weighing thalli. The result showed that heptyl paraben has evidently bacteriostatic effect on common pollutant bacteria of food. Its inhibition effect on G+ bacteria is the strongest, followed by the effect on yeasts and moulds and its inhibition effect on G- bacteria is the weakest. The minimal inhibition concentration( MIC) of this inhibitor on several bacteria such as yeasts and moulds was also determined. The inhibitor has good stability and inhibitory effect under heat treatment(121℃,30min).
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第2期116-118,共3页
Science and Technology of Food Industry
