食品工业科技2017，Vol.38Issue(15)：275-279,5.DOI:10.13386/j.issn1002-0306.2017.15.051
乳酸链球菌素和柠檬酸对甜樱桃中沙门氏菌的抑制
Inhibitory effects of Nisin and citric acid on Salmonella on sweet cherry
摘要
Abstract
In order to study the growth,reproduction and control of sweet cherry,different concentrations of Nisin solution,citric acid solution and mixed solutions were used to handle sweet cherry inoculated with Salmonella,to observe and analysis the inhibitory effect of Nisin and citric acid.The results showed that both Nisin solution and citric acid solution could achieve antibacterial effect,and with the increase of Nisin(10 μg/mL to 100 μg/mL) and citric acid(1 g/L to 5 g/L),the inhibitory effect increased significantly.At the same time,the results also showed that antibacterial effect of 100 μg/mL Nisin solution and 5 g/L citric acid solution,10 μg/mL Nisin and 3 g/L citric acid mixed solution and 50 μg/mL Nisin and 1 g/L citric acid mixed solution was basically the same,colony concentration can be reduced to 104 cfu/mL after treatment for 5 min,when using 50 μg/mL Nisin and 3 g/L citric acid mixed solution for 15 min to handle samples,the concentration of Salmonella colonies decreased to below the detection limit,with the increase of storage time to tenth day,Nisin and citric acid remain antibacterial effects as usual,fully achieved the antibacterial sterilization effect.关键词
甜樱桃/沙门氏菌/Nisin/柠檬酸/抑菌Key words
sweet cherry/Salmonella/Nisin/citric acid/antibacterial分类
轻工纺织引用本文复制引用
钱红玫,胡文忠,李琳,战杨,管玉格..乳酸链球菌素和柠檬酸对甜樱桃中沙门氏菌的抑制[J].食品工业科技,2017,38(15):275-279,5.基金项目
国家重点研发计划项目(2016YFD0400903) （2016YFD0400903）
国家自然科学基金(31471923,31172009) （31471923,31172009）
国家“十二五”科技支撑计划项目(2012BAD38B05) （2012BAD38B05）
