| 食品中Nisin抗菌效果影响因素的研究 |
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| 引用本文： | 刘清斌,吴士业,钟世荣. 食品中Nisin抗菌效果影响因素的研究[J]. 食品工业科技, 2000, 0(3): 24-26 |
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| 作者姓名： | 刘清斌 吴士业 钟世荣 |
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| 作者单位： | 四川轻化工学院生物工程系,自贡,643033 |
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| 摘 要： | 研究了木瓜蛋白酶的添加量、Nisin的添加量及 p H对 Nisin抗菌效果的影响。得出了处理后细菌数和各因素间的二次回归方程 :y=30 .44- 1 8.74x1 1 6.52 x- 4.36x3- 1 8.2 x1x2 1 8.1 0 x
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| 关 键 词： | 乳酸链球菌素 木瓜蛋白酶 抗菌效果 |
Study on the effects of Nisin on antimicrobial activity in food |
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| Abstract: | The effects of the added Nisin,papoid and pH value on the anti microbial activity of the Nisin were studied.The quadratic regression equation of the processed microbial count Y and added Nisin x 1,papoid x 2,pH value x 3 was expressed as follow: y=30.44-18.74x 1 16.52x-4.36x 3-18.2x 1x 2 18.10x 2 2 |
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| Keywords: | Nisin papoid anti microbial activity |
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