【摘要】 从胀袋火腿肠中分离纯化得到惟一的一株厌氧菌,经形态观察、生化试验鉴定为产气荚膜梭菌(Clostridiumperfringens)。生物防腐剂的抑菌研究表明:在加热灭菌后,聚赖氨酸对Cl.perfringens具有很好的抑菌作用,最小抑菌浓度(MIC)为0.025%;pH4、95℃处理30min,Nisin仍然具有很好的抑菌作用,MIC为0.020%;迷迭香酸和乳酸钠不能完全抑制该菌生长;不经加热处理的溶菌酶具有很好的抑菌作用,但加热后酶活力大大降低,不能用于火腿肠的防腐。更多还原

【Abstract】 A spoilage microorganism was isolated from blow pack ham and was identified to be Clostridium perfringens by morphological and biochemical analysis. Polylysine has strong inhibition on Cl. perfringens with its minimal inhibitory concentration (MIC) 0.025 % even when it was sterilized. Nisin also has obvious inhibition on the strain with MIC 0.020 % at pH 4.0 and 30 min heat treatment. Rosmarinic acid and sodium lactate only have incomplete inhibition on Cl. perfringens. Lysozyme has obvious inhibition if it is unheated, but loses its activity sharply after heating, so it cannot be used in spoilage prevention of ham.更多还原