大蒜风味腌渍菜粗提液抑菌效果的研究  

THE STUDY OF MICROBE CONTROLLING BY EXTRACT FROM THE LACTIC ACID FERMENTED LOCAL PICKLE,TIANJIN-DONGCAI,WIH TASTE OF GARLIC

作　　者：武晋海[1] 隋志文[1] 王昌禄[1] 陈勉华[1] 王红娟[1] 周贤[1] 张盈[1] 周庆礼[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2007年第11期14-16,共3页Food Research and Development

基　　金：天津市科技发展计划项目(05ZHGCNC00300)

摘　　要：为研究大蒜风味腌渍菜汁液杀菌效果及影响因素,利用大肠杆菌(E.coli)、金黄色葡萄球菌(S.aureus)、脆壁酵母(S.fragilis)进行了悬液定量杀菌试验。结果表明:大蒜风味腌渍菜汁液对有害细菌繁殖体及腐败真菌具有比较好的杀菌效果。In order to study the effect and influence factors of killing bacteria or fungus of extract from a kind of local pickle, DONGCAI, a series of rational tests were carried out. Results showed that original extract could effectively kill some kind of harmful bacteria or fungus, such as E.coli,S.aureus and S.fragilis.

关 键 词：荤味冬菜粗提液 金黄色葡萄球菌 大肠杆菌 脆壁酵母 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]