几种防腐剂对传统发酵火腿中主要腐败微生物抑菌效果的研究  

Antibacterial Effects of Different Preservatives on the Major Spoilage Microbes in Traditional Fermented Ham

作　　者：张旋[1] 迟原龙[1] 缪婷[1] 贾冬英[1] 姚开[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065

出　　处：《中国调味品》2013年第1期14-17,共4页China Condiment

摘　　要：以传统发酵火腿中筛选得到的乳酸菌、葡萄球菌、埃希氏菌、微球菌、霉菌和酵母菌为研究对象,考察了乳酸链球菌素、聚赖氨酸、脱氢醋酸钠、乳酸钠和纳他霉素对以上腐败菌的抑制作用。在此基础上,探讨了防腐剂复配对火腿中微生物的抑菌效果。结果表明,所采用的防腐剂对火腿中的主要腐败微生物具有较为明显的抑菌作用;当防腐剂复配溶液中乳酸链球菌素、纳他霉素、聚赖氨酸和乳酸的浓度分别为0.1,0.05,0.1g/L和0.1%(v/v)时,其对火腿中微生物的抑菌率为95.1%。Seven spoilage microbes, i.e. Lactobacillus, Stapnylocuccus, Escherichia,Micrococcus, mold and yeast, separated from traditional fermented ham are used as objective strains. The antibacte- rial effects of nisin, polylysine, sodium dehydroacetate, sodium lactate and natamycin on the strains are investigated. Then, the synergistic effects of the preservatives are studied. The results show that nisin, polylysine, sodium dehydroacetate, sodium lactate and natamycin exhibit significant inhibitory actions on the main spoilage microbes in ham. In addition, the inhibition ratio of 95.1% is achieved when the concentrations of nisin, natamycin, polylysine and aetic acid in compound preservative are 0.1, 0.05, 0. 1 g/L and 0. 1% respectively.

关 键 词：传统发酵火腿 防腐剂 腐败微生物 抑菌效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]