鲜姜汁对不同酵母菌抑制作用的研究  

Study on the Inhibitory Effect of Fresh Ginger Juice on Different Yeasts

作　　者：杨雷鹏 YANG Lei-peng(Shanxi Normal University,Linfen 041000,China)

机构地区：[1]山西师范大学

出　　处：《中国果菜》2020年第2期35-38,共4页China Fruit & Vegetable

摘　　要：目前,对于生姜抑菌作用的研究对象主要集中在细菌,而对于酵母菌的研究较少。为了研究鲜姜汁对酵母菌的抑制作用,为生姜酒等高附加值产品研发提供依据,本文将鲜姜研磨后,按照不同料液比进行梯度稀释,以5种常见酵母菌为试验菌,采用牛津杯法和抗氧化活性评价法来对鲜姜汁的抑菌效果进行考察。结果表明,鲜姜汁对于5种酵母菌均有一定的抑制作用。在同样条件下,鲜姜汁对W.anomalus J12-7的抑制作用相对较弱,该菌适合用于鲜姜汁制作生姜酒产品;并且在鲜姜汁发酵过程中,有高生物活性成分的物质生成。At present,the research on the antibacterial effect of ginger mainly focuses on bacteria,while the research on yeast is less.In order to study the inhibitory effect of fresh ginger juice on yeast,providing basis for research and development of high value-added products such as ginger wine,this paper ground fresh ginger and diluted it by gradient according to different material liquid ratio.Five common yeast strains were used as test bacteria,and the Oxford cup method and antioxidant activity evaluation method were used to investigate the antibacterial effect of fresh ginger juice.The results showed that fresh ginger juice could inhibit the yeast.Under the same conditions,the inhibition of fresh ginger juice on W.anomalus J12-7 was relatively weak,it was suitable for making ginger wine from fresh ginger juice;and during the fermentation process,substances with high bioactive components were generated.

关 键 词：鲜姜汁 抑菌作用 牛津杯法 抗氧化活性 酵母菌 

分 类 号：Q-331[生物学]