| 苦瓜汁的抑菌活性及其热稳定性的研究 |
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| 引用本文： | 刘锐,赵翾,胡诗娜.苦瓜汁的抑菌活性及其热稳定性的研究[J].食品工业科技,2011(5):142-144. |
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| 作者姓名： | 刘锐 赵翾 胡诗娜 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院,广东广州,510225 |
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| 摘 要： | 采用琼脂扩散法研究了苦瓜汁对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、沙门氏菌的抑菌活性。研究结果表明:苦瓜汁对四种菌均具有较好的抑菌活性,其中对大肠杆菌和沙门氏菌的抑菌活性明显强于对金黄色葡萄球菌和枯草芽孢杆菌的抑菌活性;在100℃以内,苦瓜汁具有良好的抑菌稳定性。
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| 关 键 词： | 苦瓜汁 抑菌性 耐热性 |
Antimicrobial activity and thermostability of balsam pear juice |
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| LIU Rui,ZHAO Xuan,HU Shi-na.Antimicrobial activity and thermostability of balsam pear juice[J].Science and Technology of Food Industry,2011(5):142-144. |
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| Authors: | LIU Rui ZHAO Xuan HU Shi-na |
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| Affiliation: | LIU Rui,ZHAO Xuan,HU Shi-na (College of Light Industry and Food Science,Zhongkai University of Agricultural and Engineering,Guangzhou 510225,China) |
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| Abstract: | The agar diffusion method was used to detect the antimicrobial activity of balsam pear juice on Escherichia coli,Staphylococcus aureus,Bacillus sabtilis and Salmonella.The results showed that the antimicrobial activity of balsam pear juice on Escherichia coli,Staphylococcus aureus,Bacillus sabtilis and Salmonella were good.And the antimicrobial activity of balsam pear juice on Escherichia coli and Salmonella were much higher than those on Staphylococcus aureus and Bacillus sabtilis.Good thermostability was ... |
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| Keywords: | balsam pear juice antimicrobial activity thermostability |
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