摘要
对辣椒碱提取液的抑菌特性进行了研究 ,实验结果表明辣椒碱能够抑制食品中主要细菌及真菌分别是 :大肠杆菌、枯草杆菌、金黄色葡萄球菌、啤酒酵母、澳大利亚酵母 ,但对霉菌类无抑制作用。同时测试了辣椒碱对以上各菌的最低抑制浓度、作用pH值范围、作用时间的长短以及不同的温度对辣椒碱抑菌作用的影响。
This paper studied antimicrobial characteristics of capsaicin, the results showed that except the mold,capsaicin can effectively inhibit some main bacterium and fungi,they are as follows:eschrichiacoli, bacillus subtilis,staphylococcu saureus, saccharomyces cerevisiae, S.ellipoideus.meanwhile,some factors,such as the MIC, pH range, the reaction period and temperature,which affects antimicrobial action of capsaicin,were tested.
出处
《新疆农业大学学报》
CAS
2002年第4期63-66,共4页
Journal of Xinjiang Agricultural University
