调味品微生物防治新方法的发展与展望  

Development and prospect of new microbial control methods of condiments

作　　者：王檬[1] 姚池璇 侯丽华[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国酿造》2014年第7期1-4,共4页China Brewing

基　　金：国家自然科学基金面上项目(31371819)

摘　　要：该文列举了几种新型化学防腐方法和微生物防腐方法对于调味品的抑菌作用,通过对比来探索现代调味品微生物防治发展方向。不同防腐剂在其抑菌能力方面各有优劣,实际应用时可根据生产的需要,寻找安全、高效、经济、环境适应性强的防治方法。In this paper; the effectofchem icaland m icrobialantiseptic m ethods on bacteriostasis of condim entsw as listed,and the m icrobialprevention and development direction w as explored by com paring w ith each other.Different preservatives have advantages and disadvantage in term s of theirantibacterialab ility,so a safe,effective,econom ic and environm entadaptive controlm ethod needed to be selected according to the needs ofproduction in actualapp lications.

关 键 词：调味品 微生物 防腐剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]