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O-羧甲基壳聚糖对酱油抑菌防腐研究
The Research of O-CMCS on Antimicrobial and Antiseptic Preservation of Soy Sauce
【摘要】 本实验以壳聚糖为原料,制备出O-羧甲基壳聚糖,并添加到酱油中,其对引起酱油变质的酵母菌群有明显的抑制效果,可以延长酱油的存放时间,且不影响酱油的品质。
【Abstract】 The experiment used Chitosan as raw material to produce O-Carboxymethyl-Chitosan (O-CMCS).Adding O-CMCS into the Soy sauce,it showed apparent effect on restraining the growth of yeast colony.O-CMCS could prolong soy sauce’s preservable time without affecting the quality of soy sauce.
- 【文献出处】 食品科学 ,Food Science , 编辑部邮箱 ,2002年05期
- 【分类号】TS264.2
- 【被引频次】34
- 【下载频次】229