| 复合防腐剂对袋装萝卜干防腐效果的比较研究 |
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| 引用本文： | 陈浩.复合防腐剂对袋装萝卜干防腐效果的比较研究[J].食品科技,2005(5):77-80. |
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| 作者姓名： | 陈浩 |
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| 作者单位： | 浙江出入境检验检疫局,杭州,310012 |
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| 摘 要： | 通过对萧山萝卜干中微生物的初步分析、鉴定,确定其微生物主要为蜡样芽孢杆菌。通过防腐剂抑菌实验,得出苯甲酸双乙酸钠复合防腐剂为一种可用于萝卜干防腐的高效防腐剂。
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| 关 键 词： | 萝卜干 蜡样芽孢杆菌 防腐剂 复合防腐剂 |
| 文章编号： | 1005-9989(2005)05-0077-03 |
| 修稿时间： | 2004年11月30 |
The effect of compound preservatives on preservation of pickle radish |
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| CHEN Hao.The effect of compound preservatives on preservation of pickle radish[J].Food Science and Technology,2005(5):77-80. |
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| Authors: | CHEN Hao |
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| Abstract: | Through a primary analysis of microbes in pickle radish of Xiaoshan, we certified that the main microbes were Bacillus cereus. In addition, we found that the benzoic acid and sorbic acid compound preservative had high-effect on pickle radish preservation through the preservative bacteriostasis experiment. |
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| Keywords: | pickle radish bacillus cereus preservative compound preservative |
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