[1]冯林慧,李迎秋,张鑫.三种天然防腐剂对五种常见微生物抑菌作用的研究[J].中国调味品,2019,(01):63-66.
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三种天然防腐剂对五种常见微生物抑菌作用的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
63-66
栏目:
出版日期:
2019-01-20

文章信息/Info

作者:
冯林慧; 李迎秋; 张鑫
(齐鲁工业大学食品科学与工程学院,济南,250353)
Author(s):
(250353) Study on Bacteriostatic Effects of Three Natural Preservatives on Five Common Microorganisms FENG Lin-hui , LI Ying-qiuZHANG Xin (College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Ji;nan 250353, China)
Keywords:
natural preservative;  glycinin basic peptide;  chitosan;  nisin;  minimum inhibitory concentration;  inhibition effect
Abstract:
The antimicrobial activity of glycinin basic peptide, chitosan and nisin against Listeria monocytogenes, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans and Aspergillus niger is studied by measuring the minimum inhibitory concentration, so as to preliminarily explore the bacteriostatic effects of natural preservatives on food spoilage microbes. The results show that all three natural preservatives have strong bacteriostatic effects on Staphylococcus aureus. Glycinin basic peptide has the best inhibitory effects on Listeria monocytogenes and Aspergillus niger. Chitosan has a better inhibitory effect on Pseudomonas aeruginosa. Compared with other two preservatives, nisin has no antifungal effect on Aspergillus niger, the least inhibitory effect on Pseudomonas aeruginosa, and the best antifungal effect on Candida albicans

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备注/Memo

备注/Memo:
作者简介：冯林慧（1993-），女，硕士研究生，研究方向：食品生物技术。
更新日期/Last Update: 2019-02-11