【摘要】 用葡萄多糖对食品中三种常见微生物进行抑菌性实验,结果表明:葡萄多糖对大肠杆菌抑制效果较好,枯草杆菌次之,对金黄色葡萄球菌无抑制作用。同一品种的葡萄,粗多糖好于分级多糖;多糖的分子量越大,其抑菌作用越强;不同品种的葡萄,无核白葡萄抑菌效果优于火焰红葡萄。葡萄多糖对原乳中细菌总数有一定的抑制作用,对芽孢总数和耐热芽孢数没有明显的影响。4℃条件下,添加VLP-B0乳样可贮藏7d,比未加多糖的原乳延长3d,比室温(22℃)下保存的原乳延长5d。更多还原

【Abstract】 Antimicrobial activity of Vitis L. ploysaccharide(VLP) were tested against 3 bacteria in food. The results showed that there are stronger antimicrobial effects on E.scherichia coli than on Bacillus sttbtilis except Staphy lococcus aureus. To the same species of grape, the antibiotic activity is enhanced with the increase of average molecular weight of VLP; while to different kinds, the white grape antibiotic activity is better than the red one. The inhibition effects of VLP against milk microbers were then studied. VLP shows significant inhibitant activity against the medium baterial count, but the milk VLP has little inhibitant activity against antimicrobial activity to the total bacillus and also thermophilic bacillus.In 4℃, the milk added to VLP-B0 can help restore 7 days, 3 days longer than the milk without VLP or 5 days longer than the fresh milk in 22℃.更多还原