食品科学2012，Vol.33Issue(11)：12-16,5.
7种食品防腐剂对肉制品污染微生物的抑菌效果比较研究
Comparison of Antibacterial Effects of Seven Food Preservatives on Spoilage Microorganisms in Meat
摘要
Abstract
The antibacterial activities of food preservatives including potassium sorbate, sodium diacetate, capryl monoglyceride, disodium ethylene-diamine-tetraacetate （EDTA）, nisin, chitosan and ε -polylysine （ε-PL） against 12 meat spoilage strains such as 2 Bacillus circulans strains, 3 Bacillus subtilis strains, 3 Bacillus licheniformis strains, 2 Bacillus coagulans strains, 1 Hafnia alvei strain and an Enterococcus strain were investigated based on inhibitory rate and minimum inhibitory concentration. The results showed that seven food preservatives had inhibitory effect on all tested bacteria at different levels. They could be ranked in decreasing order of antibacterial activity as follows： nisin 〉 chitosan 〉 ε-PL 〉 capryl monoglyceride 〉 EDTA 〉 sodium diacetate 〉potassium sorbate. Three bio-preservatives including nisin, chitosan and ε-PL had better antibacterial activity than other four chemical preservatives. In addition, the antibacterial activity of 7 preservatives exhibited great differences among关键词
食品防腐剂/肉制品腐败/抑菌效果Key words
food preservative/meat spoilage/antibacterial activity分类
轻工纺织引用本文复制引用
杨晓韬,李春,周晓宏..7种食品防腐剂对肉制品污染微生物的抑菌效果比较研究[J].食品科学,2012,33(11):12-16,5.基金项目
“十二五”国家科技支撑计划项目（2011BAD23801 （）
2011BACl1B06） （）
