中国食品学报2012，Vol.12Issue(8)：98-103,6.
添加剂对绿色木霉菌发酵液抑菌活性的影响
Effects of Food Additives on Antibacterial Activity of the T.Viride Fementation Fluids
摘要
Abstract
Objective:This paper studied on antibacterial activity of the fementation fluids from T. Viride in order to provide experimental basis for development of a new natural food preservative. Method;T. Viride fermentation fluids were studied to detect the antibacterial activities to 8 species of common food spoilage microbes in vitro, using S. Aureus as indicator strain. Then the effects of 26 kinds of food additives on the antibacterial activity of the T. Viride fermentation fluids were investigated. Results:The results showed that T. Viride fermentation fluids have obvious antibacterial activity on S. Aureus, B. Subtilis, B. Cereus and P. Aeruginosa, but no antibacterial activity on E. Coli, S. Paratyphi B, P. Vul-garis and Sh. Sonnei. Sodium chloride, sodium sulfite and sodium bicarbonate inhibited the antibacterial activity of T. Viride fermentation fluids; arabic gum, CMC-Na, xanthan gum, pectin, carrageenan and gelatin have certain inhibition on the antibacterial activity of T. Viride fementation fluids. But some kinds of food additives expressed a certain promotion on the antibacteral activity of T. Viride fermentation fluids, such as EDTA-2Na, ascorbic acid, BHA, BHT, PG, sucrose, fructose, glucose, citric acid, tartaric acid and lactic acid. The other food additives have no effect on the antibacterial activity of T. Viride fermentation fluids, such as calcium chloride, magnesium chloride, magnesium sulfate, potassium chloride, sucrose fatty ester and glycerol mono stearate.关键词
绿色木霉菌/发酵液/食品腐败菌/食品添加剂/抑菌活性Key words
T. Viride/ fermentation fluids/ food spoilage microbe/ food additive/ antibacterial activity引用本文复制引用
叶伟娟,吴少辉,赵婷,于新,李考权..添加剂对绿色木霉菌发酵液抑菌活性的影响[J].中国食品学报,2012,12(8):98-103,6.基金项目
国家自然科学基金项目(30871765) （30871765）
