摘要
以小萼子柿饼中分离得到的两株霉菌污染菌S1产黄青霉和S2黑曲霉为原料,利用食品防腐剂二氧化氯、苯甲酸钠、山梨酸钾、双乙酸钠和紫外处理技术对其进行生长控制研究。结果表明:二氧化氯、苯甲酸钠、山梨酸钾、双乙酸钠等食品防腐剂均可抑制霉菌S1、S2生长,并且二氧化氯的抑菌效果最好;霉菌S1产黄青霉在二氧化氯30 mg/L、10 min时抑菌率达到99.76%,霉菌S2黑曲霉在二氧化氯30 mg/L、15 min时抑菌率达到90.82%,50 mg/L、15 min时抑菌率达到99.37%,能在较低浓度和较短时间内达到较好的抑菌效果;紫外处理技术可抑制霉菌S1、S2生长,照射时间为10 min时,对霉菌S1产黄青霉和S2黑曲霉的杀菌率分别达到93.85%和76.65%,抑制效果较好。
Taking the Penicilliumchry sogenum strain S1 and Aspergillus niger strain S2 isolated from moldy dried Small Calyx persimmon as materials,the technologies for controlling their growth were studied using the food preservatives including chlorine dioxide,sodium benzoate,potassium sorbate and double sodium acetate,and the ultraviolet sterilization. The results showed that the food preservatives all had inhibitory effects on the two mold strains especially the chlorine dioxide. The inhibitory rate of chlorine dioxide to S1 was 99. 76%at 30 mg/L for 10 minutes,and that to S2 was 90. 82% at 30 mg/L for 15 minutes and 99. 37% at 50 mg/L for 15 minutes,so using chlorine dioxide could obtain better inhibitory effect on mold at lower concentration in shorter time. The ultraviolet sterilization also could better inhibit the growth of S1 and S2,and the sterilization rate to S1 and S2 reached 93. 85% and 76. 65% respectively when the irradiation time was 10 minutes.
出处
《山东农业科学》
2018年第3期98-102,共5页
Shandong Agricultural Sciences
基金
山东省现代农业产业技术体系水果创新团队建设项目(SDAIT-06-13)
泰安市科技发展计划项目(201340629)
关键词
柿饼
产黄青霉
黑曲霉
紫外杀菌
二氧化氯
Dried persimmon
Penicilliumchry sogenum
Aspergillus niger
Ultraviolet sterilization
Chlorine dioxide
