摘要
采用圆滤纸片法和平板涂布法测定了壳聚糖－醋酸溶液对细菌和酵母菌的抑菌圈直径和最低抑菌浓度，借此判断壳聚糖－醋酸溶液的抑菌力大小，并选择最佳抑菌浓度用于果蔬保鲜．结果表明：壳聚糖对细菌的抑制力很强，对酵母菌的抑制力较强．
? Using methods of the circular filter paper and flatbed coating in the same conditions to determine the length of the inhibition zones of bacteria and yeast,at the same time tested the lowest inhibitory concentration.The best inhibition conlentrations to preserved fruits is determined.The results show that:chitosan has strong antibacterial activity,and it also has activity to inhibit the yeast.At last,chitosan mixture can prolong food’s preserval period.
出处
《郑州轻工业学院学报》
1998年第1期1-4,共4页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
防腐剂
食品
防腐剂
壳聚糖
天然防腐剂
antiseptics
acetamido group
glucose
antimicrobial effect
preserve test
