新型防腐剂对面制品中微生物抑菌效果的研究  

Comparison of Antibacterial Effects of New Preservatives on Microorganism in Flour Products

作　　者：张小华[1] 操庆国[1] 郭钦[2] ZHANG Xiao-hua;CAO Qing-guo;GUO Qin(Tea and Food Science and Technology College,Jiangsu Polytechnic College of Agriculture and Forestry,Zhenjiang 212400,Jiangsu,China;College of Food Science and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China)

机构地区：[1]江苏农林职业技术学院茶与食品科技学院,江苏镇江212400 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品研究与开发》2018年第20期13-18,共6页Food Research and Development

基　　金：江苏省2016年度高校"青蓝工程"科技创新团队(循环农业)

摘　　要：通过测定7种防腐剂对5种霉菌抑菌率和最低抑菌浓度,来研究新型食品防腐剂对面制品腐败菌的抑菌效果。结果表明:7种防腐剂对5种霉菌都有一定的抑菌效果,抑菌效果强弱顺序为:纳他霉素>乳酸链球菌素>聚赖氨酸>对羟基苯甲酸丙酯>丙酸钙>乳酸钠>富马酸,并且同一种防腐剂不仅对不同种的霉菌抑菌效果不同,即使对同种不同株的霉菌的抑菌效果也有很大差异。This experiment was conducted to measure the inhibition rate and minimum inhibitory concentration of 7 kinds of preservatives had certain bacteriostasis effect on 5 kinds of mould,to study the antibacterial activities of food preservatives of new food preservatives on spoilage bacteria of flour products.The results showed that the 7 kinds of preservatives had certain bacteriostasis effect on 5 kinds of mould,and the order of inhibition effect was:natamycin>nisin>polylysine>propyl hydroxybenzoate>calcium propionate>sodium lactate>fumaric acid.The study also showed that the same preservative not only had different bacteriostatic effects on different kinds of molds,but also had different effects on the strains of different strains.

关 键 词：防腐剂 面制品 抑菌效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]