摘要
在模拟胃体系中研究黄酒及其主要成分(酒精和有机酸)对大肠杆菌的抗菌活性,通过测定抑菌率对其抗菌性能进行评价。结果表明:黄酒有显著的抗菌作用,与空白对照相比,30mL和130mL黄酒,在120min中内可使大肠杆菌的存活率由100%分别下降到1%和0.002%;有机酸的抗菌作用强于酒精,其中乳酸、苹果酸、醋酸等有机酸对大肠杆菌的抗菌作用较强,同时酒精起到协同抗菌的作用。
This study focused on the antimicrobial activity of Chinese yellow wine and its major components （alcohol and organic acids） against Escherichia coli in simulated stomach acid. The results showed that Chinese yellow wine had remarkable antimicrobial activity. The survival rate ofEscherichia coli was reduced to 1% and 0.002% after 120 min treatment with 30 mL and 130 mL of yellow wine, respectively compared with the blank control （100% survival rate）. The antimicrobial activity of organic acids in Chinese yellow wine （such as malic, acetic, oxalic and lactic acids） observed when tested separately was stronger than that of alcohol. Moreover, organic acids in Chinese yellow wine showed a synergistic effect with alcohol.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第17期98-100,共3页
Food Science
基金
河南科技大学博士科研启动基金项目(2006050)
河南省教育厅自然科学研究计划项目(2011A330001)
河南科技大学青年科研基金项目(2007QN013)
河南科技大学大学生研究训练(SRTP)基金项目(2010146)
关键词
黄酒
大肠杆菌
抗菌活性
yellow wine
Escherichia coli
antimicrobial activity
