【摘要】 通过测定对5种供试菌抑菌率和最低抑菌浓度,来研究7种新型防腐剂对肉制品的抑菌效果。分别比较防腐剂不同浓度对供试菌抑菌效果、同种不同株之间抑菌效果,以及最低抑菌浓度的分析,来进行综合判定。7种防腐剂的抑菌效果强弱顺序为:壳聚糖、乳酸链球菌素、聚赖氨酸、尼泊金甲酯、单辛酸甘油酯、乳酸钠、苯乳酸,且同一种防腐剂对同种不同株的供试菌的抑菌效果也有很大差异。这7种防腐剂在肉制品防腐作用中,生物类比化学类的更为有效。更多还原

【Abstract】 In order to study the antibacterial effect of seven new preservatives on spoilage bacteria of meat products,the antibacterial rate and minimum inhibitory concentration of five tested bacteria were determined. The bacteriostatic effect of different concentrations of preservatives on the tested bacteria,and between different strains of the same species,and the analysis of the minimum inhibitory concentration were compared to make a comprehensive determination. The 7 kinds of preservatives had certain bacteriostasis effect on 5 kinds of tested bacteria,and the order of inhibition effect was :chitosan,nisin,polylysine,methyl paraben,glycerol monoctanate,sodium lactate,phenyllactic acid. The study also showed that the same preservative not only had different bacteriostatic effects on different kinds of tested bacteria,but also had different effects on different strains. Among the seven preservatives in the preservation of meat products,the biological preservative was more effective than the chemical preservative.更多还原