四种食品防腐剂对食醋中芽孢杆菌的抑菌效果研究  

Study on the Bacteriostatic Effects of Four Food Antiseptic against Bacillus in Vinegar

作　　者：杨荣杰[1] 殷文政[1] 李婷[1] 冯志宽[1] 王美仁[1] 李佳[1] 王飞[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品工业》2012年第6期85-87,共3页The Food Industry

摘　　要：探讨食品中常用的两种化学防腐剂(苯甲酸钠、尼泊金乙酯)和两种天然防腐剂(Nisin和ε-聚赖氨酸)对导致食醋产膜的芽孢杆菌的抑制作用。本试验通过试管二倍稀释法测定最低抑菌浓度(MIC),琼脂平板扩散法中的打孔法测定抑菌圈。试验结果表明,四种防腐剂的抑菌效果大小为:Nisin>ε-聚赖氨酸>尼泊金乙酯>苯甲酸钠。Nisin抑菌效果最好,对1号,2号,3号芽孢杆菌和蜡状芽孢杆菌的抑菌圈分别达到20.1 mm,21.1 mm,21.3 mm,17.5 mm,MIC分别为1.25,1.25,0.625,0.625 mg/mL。The bacteriostatic effects of two commonly used chemical preservative（sodium benzoate,ethyl p-hydroxybenzoate） and two kinds of natural preservatives（Nisin and ε-poly-lysine） against Bacillus in vinegar were syudied.This experiment through test tube two times dilution determinated the minimum inhibitory concentration（MIC）,determinated bacteriostatic ring by means of agar plate diffusions.The test results showed that antibacterial effect of four kinds of antiseptic was showed as followed： Nisin 〉ε-poly-lysine 〉 ethyl 〉 sodium benzoate.The Nisin showed the best antibacterial effect.The diameter of inhibition zone against No.1,No.2,No.3 Bacillus and Bacillus cereus reached 20.1 mm,21.1 mm,21.3 mm,17.5 mm,MIC was 1.25,1.25,0.625,0.625 mg/mL.

关 键 词：防腐剂 芽孢杆菌 抑菌效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]