| 焦糖抗菌作用的研究 |
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| 引用本文： | 阚振荣,王彦芳.焦糖抗菌作用的研究[J].食品与发酵工业,1997,23(5):43-46. |
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| 作者姓名： | 阚振荣 王彦芳 |
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| 作者单位： | 河北大学生物系!保定，071002，河北大学生物系!保定，071002 |
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| 摘 要： | 本文采用扩散法（管碟法）分别测定了不同浓度的焦糖对部分细菌、霉菌和酵母菌的抗菌效应，结果发现焦糖对所试菌株中的绝大部分细菌和少数酵母有明显抗菌作用，对所试霉菌无任何影响。
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| 关 键 词： | 焦糖 抗菌作用 |
Study of Antibiotic Action of the Caramel |
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| Kan Zhenrong, Wang Yanfang.Study of Antibiotic Action of the Caramel[J].Food and Fermentation Industries,1997,23(5):43-46. |
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| Authors: | Kan Zhenrong Wang Yanfang |
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| Abstract: | In this paper,the diffusion methods was used to test the antibiotic effect ofdifferent concentration of the caramel on bacterium,molds and yeasts. It was found out thatthe cararnel had antibiotic action on the most strains of bacterium and a few of strains ofyeasts tested, without any effect on the strains of molds tested. |
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| Keywords: | caramel antibiotic action |
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