芥末有效成分抑菌条件的研究  

Study on Antibacterial Activity of Effective Composition in Mustard

作　　者：左勇[1] 潘训海[1] 廖家银[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品与发酵科技》2009年第6期28-30,共3页Food and Fermentation Science & Technology

基　　金：四川省教育厅重点项目资助(07ZA048)

摘　　要：本文采用管碟法测定芥末有效成分对大肠杆菌、枯草芽孢杆菌、酵母菌、黑曲霉的抑菌作用,结果表明芥末有效成分对大肠杆菌及枯草芽孢杆菌抑菌效果明显;芥末有效成分在pH为5.5,温度为70℃,时间为4h的条件下处理以后,仍保持较好的抑菌效果。The antibacterial activities of effective composition of mustard which against E. coli, Bacillus subtilis, Yeast and Aspergillus niger were studied by oxford plate assay in this paper. The results showed that effective composition of mustard has stronger antibacterial activities against E. coli and Bacillus subtilis. The effective composition of mustard has stronger antibacterial effects when it was processed as follows： the pH value of 5.5, the temperature of 70℃and the time of 4h.

关 键 词：芥末 抑菌作用 抑菌机制 

分 类 号：TS201.6[轻工技术与工程—食品科学]