摘要
首次以玉米须提取物对 7种常见的食品腐败菌及致病菌进行抑菌试验 ,发现玉米须的乙醇提取物的效果最好 ,其最低抑菌浓度 ( MIC)为 3.0 g/1 0 0 g.此外 ,对食品加工条件 (如杀菌方式等 )及食品介质 (如 p H)对玉米须提取物抑菌活性的影响也作了研究 .结果表明 ,玉米须提取物在常规食品杀菌条件 ( UHT)及中酸到酸性环境下抑菌活性稳定 。
Antimicrobial activities of maize ( Zea mays. L.) silks extracted with organic solvents were tested against seven food spoilage and food borne pathogens for the first time.Ethanol (95%,v/v) extracts were ascertained to be the optimum by permitting the maximum yield and the highest antimicrobial activity.The MICs (minimum inhibition concentrations,in g/100g) of maize silk extracts were determined as 1.5 against Escherichia coli ,3.0 against Staphylococcus aureus ,3.0 against Pseudomonas fluorescens ,1.5 against Salmonella typhimurium ,2.0 against Bacillus subtilis ,2.5 against Bacillus cereus ,and 2.0 against Proteus vulgaris ,respectively.Influences of food properties including mid range pH values,storage temperature and time on the activities of the maize extracts were examined.The dependence of the activity on routine food sterilization conditions was measured as well.Therefore,the maize silk extracts could serve as potent,safe and effective food preservatives by means of controlling food properties and processing conditions.
出处
《生命科学研究》
CAS
CSCD
2001年第1期68-72,共5页
Life Science Research
