| 竹荪抑菌作用研究 |
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| 引用本文： | 谭敬军,胡亚平,吴晗晗. 竹荪抑菌作用研究[J]. 食品科学, 2000, 21(10): 54-56 |
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| 作者姓名： | 谭敬军 胡亚平 吴晗晗 |
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| 作者单位： | 1. 湖南农业大学食品科技学院,长沙,410128
2. 湖南农业大学动物科技学院,长沙,410128 |
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| 基金项目： | 湖南省教委科研课题(98B064) |
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| 摘 要： | 为从食用真菌竹荪中提取天然防腐剂，以竹荪提取液对枯草芽孢杆菌和蜡状芽孢杆菌的抑制效果为考核指标。采用Ｌ９（３＾４）正交试验选择最佳提取条件，并对食品中常见的致病、致腐微生物进行了抑制试验。结果表明，最佳提取条件为：以乙酸乙脂作为浸提试剂，浸提温度８０℃，打浆时间３０秒，浓缩体积为５ｍｌ。竹荪提取液对受试的致病致腐细菌均有极强的抑制作用，而且可在中性至微碱性条件下发挥作用。
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| 关 键 词： | 竹荪 抑菌作用 提取液 食品 防腐剂 |
Studies on Antimicrobial actions of Dictyophora indusia Fisscher |
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| Fan Jingjun et al.. Studies on Antimicrobial actions of Dictyophora indusia Fisscher[J]. Food Science, 2000, 21(10): 54-56 |
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| Authors: | Fan Jingjun et al. |
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| Affiliation: | Tan Jingjun ;et al |
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| Abstract: | By using a special edible fungi,Dictyophora indusia Fisscher, a kind ofantimicrobial that could be added into food was extracted. By means of filter paper disks tests. the antimicrobial actions of Dictyophora indusia Fisscher'sextract were verified.And then the extract's antimicrobial efficency in Bacillus subtilis and Bacillus cereus was taken as the measurements in this experiment.Through orthogonal design, the optimal extract process was obtained. And the extract's antimicrobial effects on the major pathogenetic bacteria and spoilage bacteria in food were also obtained.The results showed that the extract from Dictyophora indusia Fisscher had obvious antimicrobial actions on 8 kinds of pathogenetic bacteria and spoilage bacteria. It showed strong antimicrobial effects under neutral and weakly basic conditions. |
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| Keywords: | Dictyophora indusia Fisscher antimicrobial action Orthogonal design Variance analysis |
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