摘要
克柔念珠菌是萧山萝卜干中常见的真菌,其能分解葡萄糖产酸并有异味,从而破坏了产品的品质。在本试验中,选择了十余种天然防腐剂单一及两两复配溶液对该菌进行了抑菌试验。试验表明,单个防腐剂种中以茶叶和五倍子的效果为好;在复配溶液中,五倍子与丁香的效果最佳,能有效抑制该菌的生长繁殖,为萧山萝卜干生产中防腐剂超标的问题提供了解决途径和一定的理论依据。
Candida kruseic was classified and identified from the Xiaoshan pickle radish. Candida kruseic fermented glucose and produced acid and smell and tended the product decay. Candida kruseic were treated with thirteen natural preservatives respectively in this experiment. Tea or gallnut extracts was found as the optimum inhibition treatment. The combination treatment of some natural preservatives was also carried out. The treatment of clove with gallnut extract was regarded as optimum inhibition treatment. This natural preservatives experiment would be benefit to resolving over-using chemical preservatives in Xiaoshan pickle radish.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期135-137,共3页
Food Research and Development
基金
杭州市科技局资助项目(No.2003132B27)
关键词
天然防腐剂
抑菌
克柔念珠菌
natural preservative
bacteriostasis
Candida kruseic
