摘要
采用杯碟法和琼脂平板点种法分别测定２０种常用食品防腐剂对３０株菌的抑菌圈直径和最低抑菌浓度，借此判断药剂抗菌力的大小。实验结果表明，在所测２０种防腐剂中，对细菌抑制力最强者是乙酸，对霉菌和酵母菌抑制力最强者是富马酸二甲酯。
Twenty types of preservatives commonly used in food were used for inhibiting thepropagation of 30 species microbes and compared their inhibition zones and inhibitory concentra-tions by cylinder plate assay method and streak-plate method to determine their antimicrobial ef-fect. The results revealed that acetic acid is the most effective antibacterial agent and dimethylfu-marate is most efficient in inhibiting the mould and the yeast.
出处
《微生物学通报》
CAS
CSCD
北大核心
1995年第1期36-41,共6页
Microbiology China
