陈醋对虾、蟹腐败菌的抑制作用研究  

Antibacterial Activity of Mature Vinegar on the Spoilage Bacteria from Shrimp and Crab Sources

作　　者：陈婷婷[1] 王阳光[1] 宋茹[1] 

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316022

出　　处：《中国调味品》2014年第5期13-17,共5页China Condiment

基　　金：浙江省重大科技专项项目(2013C02003);国家星火计划(2013GA700260);舟山市科技局项目(2013C41008)

摘　　要：以南美白对虾和三疣梭子蟹为原料，研究陈醋对虾、蟹腐败菌的抑菌作用，并分析加热温度（60～100℃）和加热时间（10～40 min）对陈醋抑菌性影响。结果表明：陈醋可以有效抑制虾、蟹腐败菌，最小抑菌浓度和最小杀菌浓度分别为原醋液稀释32倍和16倍。陈醋经加热一定时间后抑菌活性提高，其中100℃加热40 min后对虾腐败菌的抑菌圈直径达到（32．3±0．8）mm，100℃加热30 min后对蟹腐败菌的抑菌圈直径达到（32．6±0．1）mm，均显著高于未加热对照组（29．1±0．9）mm。加热后陈醋pH值为3．60～3．80，但抑菌活性高的加热组陈醋还原糖和游离氨基酸含量高。In this paper,the antibacterial activity of mature vinegar on the spoilage bacteria from shrimp （Penaeus vannamei Boone）and crab （Portunus trituberculatus）sources is investigated.In addition,the effect of thermal treatment on the antibacterial activity of mature vinegar is determined,after heating from 60 ℃ to 100 ℃ for 10 min to 40 min.The results show that mature vinegar demonstrates high inhibiting activity on the shrimp and crab spoilage bacteria.The minimum inhibitory concentration （MIC）and the minimal bactericidal concentration （MBC）are diluted 32 times and 16 times of mature vinegar for both shrimp and crab spoilage bacteria respectively.Thermal treatment contributes to improve the antibacterial activity of mature vinegar.The maximum inhibition zones of heated mature vinegar against shrimp and crab spoilage bacteria are （32.3±0.8）mm （100 ℃,40 min）and （32.6±0.1）mm （100 ℃,30 min）respectively,significantly higher than that of unheated group （29.1±0.9）mm （P＆lt;0.05）.During thermal processing,the pH value of mature vinegar is stable, ranges from 3.60 to 3.80.Whereas,the concentration of reducing sugar and free amino acids is increased after thermal heating.

关 键 词：虾 蟹 腐败菌 陈醋 抑菌性 

分 类 号：TS264.22[轻工技术与工程—发酵工程]