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鱼精蛋白抗菌特性的研究
引用本文:王南舟,钟立人,黄高雄,毋瑾超.鱼精蛋白抗菌特性的研究[J].食品科学,2000,21(4):43-46.
作者姓名:王南舟  钟立人  黄高雄  毋瑾超
作者单位:杭州商学院食品系,杭州,310035
摘    要:测定了鲑鱼鱼精蛋白对食品常见污染菌的抗菌范围和抗菌力,探讨了pH值、温度、食品中的无机成分、有机成分对鱼精蛋白抗菌活性的影响,阐明了鱼精蛋白的抗菌特点和作为食品天然防腐剂的开发价值。

关 键 词:鱼精蛋白  食品  防腐剂  抑菌浓度  抗菌活性

A Study on the Antimicrobia Properties of Clupeidae Protamine
Wang Nanzhou et al..A Study on the Antimicrobia Properties of Clupeidae Protamine[J].Food Science,2000,21(4):43-46.
Authors:Wang Nanzhou
Affiliation:Wang Nanzhou et al.
Abstract:In this study the antimicrobial preservation and antimicrobial abilities of Salmon clupine clupeidae were determined against common food contaminative microorganisms.The effects of pH value,temperature,organic and inorganic components of certain food on the antimicrobial activities were discussed and the antimicrobial characteristics of clupeidae protamine and the prostect for the development of clupeidae protamine as a natural food antiseptic were envisaged.
Keywords:Clupeidae Protamine Natural food antiseptic Minimum inhibitory concentration
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