红曲色素、乳酸链球菌素、山梨酸钾对肉毒梭状芽孢杆菌的抑制研究  

Inhibition of Monascorubin,Nisin and Potassium Sorbate on Clostridium botulinum Type B

作　　者：王柏琴[1] 杨洁彬[1] 刘克 

机构地区：[1]中国食品发酵工业研究所,北京农业大学食品科学系,国家商检局

出　　处：《食品与发酵工业》1995年第6期29-32,28,共5页Food and Fermentation Industries

摘　　要：试验对红曲色素、乳酸链球菌素和山梨酸钾三种物质抑制肉毒梭状芽孢杆菌的情况与ＮａＮＯ＿２抑制肉毒梭状芽孢杆菌进行了比较，证明三种物质都具有不同程度的抑制肉毒梭菌生长的能力。Ｎｉｓｉｎ和山梨酸钾的抑制作用较红曲色素更强。rials of inhibition of monascorubin,Nisin and potassium sorbate on Clostridium botulinum type B were carried out.The result shows that all of the substances are able to inhibit Clostridiun botulinun type B to a different extent.Rate of inhibition was compared with nitrite,it shows that the ability of Nisin and potassium sorbate are greater than monascorubin.The substances of replacing 150ppm sodium nitrire for inhibiting growth of C. b are 2000ppm potassium sorbate and 400ppm Nisin(1000IU/mg).1600ppm monascorubin extract could replace 110ppm sodium nitrite. Untrathin sections of transmission electron microscope were made to obvserve the circumstances of C.b restrained by monascorubin,Nisin and potassium sorbate. Clostridium botulinun was effected more greatly by Nisin and potassium sorbate and crack of spore in them was observed.

关 键 词：肉制品 红曲色素 山梨酸钾 肉毒梭状 芽孢杆菌 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]