【摘要】 测定了鱿鱼鱼精蛋白对食品污染菌的抑制效果和最低抑菌浓度（ＭＩＣ），并通过试验证明了鱿鱼鱼精蛋白通过与甘氨酸、醋酸钠的复配，对革兰氏阴性菌的抗菌活性有所提高。更多还原

【Abstract】 This paper measured the antibacterial effect and minimum inhibition concentrationof Squid protamine on the contaminated bacterials in food, then by test drip improved that theantibacterial achvity of Squid protamine on gram negative bacterials was increased bycombining with Glycine and Sodium acetate.更多还原