常用食品防腐剂的抑菌效果  

Antibacterial Effect of Commonly Used Food Preservatives

作　　者：胡春红[1] 乔琳[1] 古红梅[1] 李季平[1] 杨潇[1] 

机构地区：[1]周口师范学院生命科学系,河南周口466001

出　　处：《吉林农业科学》2013年第1期83-86,共4页Journal of　Jilin Agricultural Sciences

基　　金：河南省教育厅科学技术研究重点计划项目(12A180029);周口师范学院大学生创新基金项目(2012DXSO14)

摘　　要：取一定量大肠杆菌和金黄色葡萄球菌菌悬液分别接种在含不同质量浓度的苯甲酸钠和山梨酸钾的液体培养基中培养18 h,然后测定OD值,研究两种防腐剂对大肠杆菌和金黄色葡萄球菌的抑菌效果。结果表明,防腐剂苯甲酸钠(≥0.2 g/L)和山梨酸钾(≥0.3 g/L)对两种菌的生长都呈显著的抑制作用,且随浓度增加抑菌作用逐渐增强;相同浓度下苯甲酸钠的抑菌效果要好于山梨酸钾。In order to study the antibacterial effect of Sodium Benzoate and Potassium Sorbate on E. coli and Staphylococcus aureus. Certain density bacterial suspension was added into the liquid culture medium included of different concentration of Sodium Benzoate and Potassium Sorbate to cultivate for 1 8 hours, and then the values of OD determined. The results showed that Sodium Benzoate （≥0.2g/L） and Potassium Sorbate （≥0.3g/L） had significant antibacterial effect on the two bacteria. The antibacterial effect gradually increased along with the increasing of concentration of Sodium Benzoate and Potassium Sorbate; The antibacterial effect of Sodium Benzoate was better than Potassium Sorbate at the same concentration.

关 键 词：苯甲酸钠 山梨酸钾 大肠杆菌 金黄色葡萄球菌 抑菌效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]