曲酸对常见食品污染菌的抑制作用

分别采用分光光度法、菌体量法以及滤纸圆片法系统比较了曲酸对5种细菌、2种酵母、2种丝状真菌的生长抑制作用。实验结果表明,虽然0 5 %曲酸基本上不影响霉菌的生长,但对于食品中其他常见污染菌有较好的抑制效果,尤其是对于革兰氏阴性细菌的抑菌效果显著。而且由于曲酸的热稳定性好,经12 1℃、30min热处理仍有良好的抑菌效果,并且在中性条件下抑制供试细菌和酵母菌的能力强于苯甲酸钠。

Study on the Inhibition Effect of Kojic Acid on Common Pollutant Bacteria of Food

The inhibition effect of kojic acid on five kinds of bacteria, two kinds of yeasts and two kinds of filamentous fungi was studied by means of spectrophotometric investigation, filter paper disks, and dry cell weight investigation. The experiment results showed that though kojic acid almost had no effect on the cell growth of molds, the acid exhibited a good inhibiting function on these common pollutant microorganisms in food, especially on gram negetive bacteria. The study also indicated that kojic acid had good stability and inhibition effect after a thermal treatment at 121 ℃ for 30min. When the pH of the environment was controlled on pH 7, kojic acid showed much stronger bacteriostatic effect than sodium benzoate.