几种天然保鲜剂抑菌能力的研究  

Study on Antimicrobial Effect of Different Preservatives

作　　者：黄宾[1] 张志胜[1] 靳慧杰[1] 李建磊[1] 

机构地区：[1]河北农业大学动物科技学院,保定071000

出　　处：《食品工业》2008年第5期61-63,共3页The Food Industry

摘　　要：通过抑菌圈试验方法了解茶多酚、溶菌酶、丁香和桂皮分别对冷却猪肉中常见的腐败菌和致病菌的抑菌效果。结果表明:茶多酚对冷却肉中常见腐败菌和致病菌都具有很强的抑菌作用,最低抑菌浓度为0.5%;溶菌酶主要对革兰氏阳性菌有较强的抑制作用,但对革兰氏阴性菌作用弱或无作用,最低抑菌浓度为0.015%;丁香和桂皮提取液具有广谱抑菌,最低抑菌浓度为5%。In this study, we know about the antimicrobial effect of tea polyphenols, lysozyme, clove and cassia by antimicrobial experiment. The experimental results showed that tea polyphenols were very strong antimicrobial effect for the bacteria causing the spoilage of chilled pork. The lowest concentration of tea polyphenols was 0.5%. Lysoxyme was stronger antimicrobial effect for Gram positive bacteria. But it was feeble or non antimicrobial effect for Gram negative bacteria. The lowest concentration of lysoxyme was 0.015%. The clove and cassia were extensive antimicrobial effect. The lowest concentration of them was 5%.

关 键 词：冷却猪肉 天然保鲜剂 MIC 

分 类 号：TS202.3[轻工技术与工程—食品科学]