| 复合添加剂对金黄色葡萄球菌的抑制效果研究 |
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| 引用本文： | 刘德雄,陈中.复合添加剂对金黄色葡萄球菌的抑制效果研究[J].现代食品科技,2011,27(12):1443-1445,1460. |
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| 作者姓名： | 刘德雄 陈中 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州510640;广州市工商行政管理局海珠分局,广东广州510300
2. 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 采用混料设计法对复合防腐剂对金黄色葡萄球菌的抑制作用进行回归分析得出:乳酸链球菌素(Nisin),壳聚糖(chitosan),迷迭香提取物(rosemary extract)三种防腐剂两两之间都存在着显著的增效作用.同时得出三者的最佳配方为:Nisin的添加水平为0.015％、壳聚糖为0.055％、迷迭香提取物为0.0...
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| 关 键 词： | 金黄色葡萄球菌 乳酸链球菌素 壳聚糖 迷迭香提取物 |
The Inhibitory Effect of Compound Additive on Staphylococcus aureus |
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| LIU De-Xiong,CHEN Zhong.The Inhibitory Effect of Compound Additive on Staphylococcus aureus[J].Modern Food Science & Technology,2011,27(12):1443-1445,1460. |
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| Authors: | LIU De-Xiong CHEN Zhong |
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| Affiliation: | 1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)(2.Guangzhou Administration for Industry & Commerce Haizhu Branch,Guangzhou 510300,China) |
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| Abstract: | Mixture design was used to analyse the inhibition of Composite preservatives on staphylococcus aureus.The results showed that Nisin,chitosan and rosemary extract can inhibit staphylococcus aureus and a significant synergistic effect of any two of the preservatives was found.The optimal additive amounts of Nisin,chitosan and rosemary extract were 0.015%,0.055% and 0.030%,respectively,with which the average inhibitory rate of the mixed compounds was 82.5%. |
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| Keywords: | Staphylococcus aureus Nisin chitosan rosemary extract |
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