Nisin在酱油保鲜中的应用研究  

Research into Nisin for the Preservation of Fermented Soy Sauce

作　　者：李增利[1] 唐平[1] 

机构地区：[1]华东船舶工业学院生物化工部,镇江212005

出　　处：《食品科学》2003年第1期139-142,共4页Food Science

摘　　要：通过对酿造酱油中G+、G-菌组成情况的分析,研究了Nisin对酿造酱油中腐败细菌的抑制效力。对腐败细菌在不同Nisin含量的营养肉汤培养基及酱油原液中培养试验的结果显示:在腐败菌最适生长温度36℃下培养,当Nisin的含量达到100μg/ml时,营养肉汤(pH4.60)中腐败细菌的总数急剧减少;当Nisin的含量达到50～100μg/ml时,即能有效地抑杀酱油中的腐败细菌。这表明Nisin可替代化学防腐剂用于酱油的防腐保鲜,以减轻酱油的巴氏灭菌强度,保持酱油原有营养成分、风味、色泽,延长制品货架期。OnthebasisofanalyzingthecompositionofGram -positivebacteriumand Gram -negativebacteriumin fermentedsoysauce,researchintot heinhibitoryeffectiveness ofNisinonputridbacteriumwhichgrowands urvive insoy sauce has beenundertaken.The experimentonputridbacteriumcultivatedwithdifferentcontentofNis inin nutrient -broth and soy sauce has shown the number of Bacillus decreases r apidly in nutrient broth at 36℃(pH4.60)with Nisin containing up to 100μg /ml;The amount of Bacillus survivors(CFUper ml )decreases to a very lowlevelinsoy sauce withNisin more than50～100μg /ml.The experimenthas also indicatedthatNisincanreplace chemical preservatives in s auce preservation and keeping fresh to relieve the intensity in pasteurization.

关 键 词：酱油 保鲜 NISIN 天然生物防腐剂 抑菌效力 

分 类 号：TS264.21[轻工技术与工程—发酵工程] TS202.3[轻工技术与工程—食品科学与工程]