摘要
测定了鱼精蛋白对常见食品污染菌的抑制效果和最低抑菌浓度 (MIC) ;通过鱼精蛋白与甘氨酸、醋酸钠复合 ,或与冷冻并用等方法 。
In this study,inhibitive effect of protamine was determined on common food-contaiminating microorganisms and their relevant MICs were obtained.Bacteriostatic activaties on gram-negative microorganisms were found enhanced when protamine was compounded with glycine and sodium acetate and/or together with a freezing process.
出处
《天然产物研究与开发》
CAS
CSCD
2002年第2期35-39,共5页
Natural Product Research and Development
关键词
鱼精蛋白
革兰氏阴性菌
复合防腐剂
抑菌
protamine
Gram-negative microorganism
compound preservatives
bacteriostasis
