摘要
采用平板计数法探讨了蒜氨酸与合成食品防腐剂对霉菌和酵母菌的抑菌效果 ,蒜氨酸对香辣酱防腐保鲜的效果。结果表明 :在pH5 .5时 ,蒜氨酸对多种霉菌和酵母菌的最低抑制浓度 (MIC)为0 .89g/L ,而山梨酸钾为 2 .88g/L ,苯甲酸钠为 3.4 4g/L。在试验中发现蒜氨酸对酵母最低杀死浓度(MBC)为 1.0 0g/L。从蒜氨酸与黄曲霉产毒关系的试验中发现 ,蒜氨酸对黄曲霉产生黄曲霉毒素有较强的抑制作用。
The microbe preventing effect of alliin and synthetic food corrosive on mold and yeast is discussed in enumeration by platecount method.The result shows that alliin has a higher inhibitive effect on aflatoxin generated by aspergillus flavus and can obviously prolong the storage period of capsicum paste with fragrance.
出处
《中国调味品》
CAS
北大核心
2002年第12期17-19,共3页
China Condiment
