现代食品科技2013，Vol.29Issue(6)：1270-1272,1251,4.
复合抑菌剂对凉茶中腐败菌抑制的研究
Inhibition Effect of a Compound Preservative on Spoilage Bacteria in Herbal Tea
徐青 1许喜林 1李志民2
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 2. 邯郸职业技术学院管理系,河北邯郸056002
- 折叠
摘要
Abstract
Separation and identification of spoilage bacteria from herbal tea showed that the main spoilage organisms in the herbal tea were Gram-positive Bacillus bacteria (Paenibacillus polymyxa,Bacillus pumilus and Bacillus megaterium).The better preservative for inhibition of the spoilage bacteria in herbal tea were found as Nisin,Nipagin ester and Chitosaa.The formulation of a compound preservative with the three preservatives for enhanced efficacy was optimized by response surface methodology.A quadratic polynomial regression model was built using Box-Behnken design,The best composite bacteriostatic agent formula and the antibacterial effects of preservatives combination were validated.关键词
凉茶/复合抑菌剂/抑菌/响应面法Key words
herbal tea/ preservatives combination/ inhibition/ response surface methodology引用本文复制引用
徐青,许喜林,李志民..复合抑菌剂对凉茶中腐败菌抑制的研究[J].现代食品科技,2013,29(6):1270-1272,1251,4.
