| 皮蛋水晶肠中腐败菌的筛选及防腐效果的研究 |
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| 引用本文： | 姜怀玺,卫惠萍,张艳,宋美娜.皮蛋水晶肠中腐败菌的筛选及防腐效果的研究[J].农产品加工．学刊,2010(12). |
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| 作者姓名： | 姜怀玺 卫惠萍 张艳 宋美娜 |
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| 摘 要： | 从腐败皮蛋水晶肠中分离出4种主要的腐败菌,利用6种防腐剂对腐败菌进行了抑菌试验,挑选出"高效防腐剂"与乳酸链球菌素(Nisin)2种防腐剂效果最佳,其完全抑菌质量分数分别是0.30%和0.03%。复配试验表明,二者具有一定的协同作用,质量分数为0.02%的Nisin与0.20%的高效防霉剂,可以完全抑制腐败菌的生长,加入皮蛋水晶肠中质量分数为0.150%和0.015%的Nisin时,可以使保存时间延长4倍。
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| 关 键 词： | 抑菌效果 乳酸链球菌素 皮蛋水晶肠 |
Screening and Anticorrosion Effect of Putrefactive Bacteria in Pidan Crystal Sausage |
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| Jiang Huaixi,Wei Huiping,Zhang Yan,Song Meina.Screening and Anticorrosion Effect of Putrefactive Bacteria in Pidan Crystal Sausage[J].Nongchanpin Jlagong.Xuekan,2010(12). |
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| Authors: | Jiang Huaixi Wei Huiping Zhang Yan Song Meina |
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| Abstract: | Four kind of main putrefactive bacterias from putrid pidan egg crystal sausage are separated,six preservatives are used to carry on the bacteriostasis experiment to the putrefactive bacteria,and "highly effective preservative" and Nisin are the best,their complete bacteriostasis density is 0.30% and 0.03% respectively.The compound formula experiment indicates that both have certain synergistic reaction,when Nisin is 0.02% and the"highly effective preservative"density is 0.20%,the putrefactive bacteria can completely restrained,two preservatives are added to pidan egg crystal sausage,when their compound density are 0.150% and Nisin 0.015%,which can lengthen 4 times of retention time. |
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| Keywords: | anticorrosion effect Nisin anti-fungus agent pidan egg crystal sausage |
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