两种大蒜汁抑菌效果检测技术比较及评价  

Two Kinds of Antibacterial Effect of Garlic Juice Detection Technology Comparison and Evaluation

作　　者：夏俊芳[1] 杨婷[1] 张珍珍[1] 武运[1] 古丽娜孜[1] 周咪[2] 房丹[2] 刘箐[3] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学科学与技术学院,新疆乌鲁木齐830052 [3]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品研究与开发》2015年第16期152-157,共6页Food Research and Development

基　　金：新疆农业大学大学生创新项目(201510758223)

摘　　要：抑菌能力是评价食品防腐效果的一项重要指标,不同的抑菌试验方法对食品防腐剂抗菌能力的评价有较大影响,因此,选用枯草芽孢杆菌和啤酒酵母为受试菌株分别采用牛津杯法和滤纸片法,分别对鲜榨蒜汁和4℃存贮7 d蒜汁抑菌效果进行评价,对大蒜汁抑菌特性进行研究,为大蒜汁的生物抑菌、防腐提供理论基础和工艺参数,同时为抑菌效果的评价做出科学、合理的判断。Antibacterial ability is an important index to evaluate the effect of food preservatives , different experimental method evaluation the antibacterial ability of food preservatives will have a great influence , therefore, using Bacillus subtilis and Saccharomyces cerevisiae as the tested strains respectively use Oxford cup method and filter paper method to the fresh garlic juice and 4 ℃storage 7 days garlic juice bacteriostasis effect evaluate, for the antimicrobial properties of garlic juice were studied , for garlic juice biological antibacterial and preservative, provide experimental technique of a scientific theoretical basis and technological parameters, for the accurate evaluation of antibacterial effect provides a scientific and reasonable evaluation.

关 键 词：鲜榨蒜汁 抑菌圈直径 牛津杯法 滤纸片法 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]