摘要
用柠檬苦素类似物的配糖体对几种常见的食品微生物进行抑菌活性试验,发现其对细菌与真菌的抑制效果明显,该物质抑菌pH范围为偏酸性且热稳定性好,并且初步测定了其抗氧化性能较弱。
The antimicrobial of limonoid effect of the substance against food spoilage and food-borne pathogens was tested. The results showed that the substance could effectively, inhibit the growth ot bacteria ana epiphyte. The pH range of inhibiting bacteria is acidity and heat stability was good. Moreover, its antioxidant capability was infirmness.
出处
《食品科技》
CAS
北大核心
2008年第5期154-156,共3页
Food Science and Technology
基金
湖南省科技厅项目(2006NK3091)
