| 大蒜风味腌渍菜粗提液抑菌效果的研究 |
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| 引用本文： | 武晋海,隋志文,王昌禄,陈勉华,王红娟,周贤,张盈,周庆礼. 大蒜风味腌渍菜粗提液抑菌效果的研究[J]. 食品研究与开发, 2007, 28(11): 14-16 |
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| 作者姓名： | 武晋海 隋志文 王昌禄 陈勉华 王红娟 周贤 张盈 周庆礼 |
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| 作者单位： | 天津科技大学,食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 为研究大蒜风味腌渍菜汁液杀菌效果及影响因素，利用大肠杆菌（E．coli）、金黄色葡萄球菌（s．aureus）、脆壁酵母（Sfragilis）进行了悬液定量杀菌试验。结果表明：大蒜风味腌溃菜汁液对有害细菌繁殖体及腐败真菌具有比较好的杀茵效果。
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| 关 键 词： | 荤味冬菜粗提液 金黄色葡萄球菌 大肠杆菌 脆壁酵母 |
| 修稿时间： | 2007-03-14 |
THE STUDY OF MICROBE CONTROLLING BY EXTRACT FROM THE LACTIC ACID FERMENTED LOCAL PICKLE,TIANJIN-DONGCAI,WIH TASTE OF GARLIC |
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| WU Jin-hai,SUI Zhi-wen,WANG Chang-lu,CHEN Mian-hua,WANG Hong-juan,ZHOU Xian,ZHANG Ying,ZHOU Qing-li. THE STUDY OF MICROBE CONTROLLING BY EXTRACT FROM THE LACTIC ACID FERMENTED LOCAL PICKLE,TIANJIN-DONGCAI,WIH TASTE OF GARLIC[J]. Food Research and Developent, 2007, 28(11): 14-16 |
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| Authors: | WU Jin-hai SUI Zhi-wen WANG Chang-lu CHEN Mian-hua WANG Hong-juan ZHOU Xian ZHANG Ying ZHOU Qing-li |
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| Affiliation: | School of Food Engineering and Biotechnology, Tianjin University of Science and Technology,Tianjin 300457, China |
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| Abstract: | In order to study the effect and influence factors of killing bacteria or fungus of extract from a kind of local pickle, DONGCAI, a series of rational tests were carried out. Results showed that original extract could effectively kill some kind of harmful bacteria or fungus, such as E.coli,S.aureus and S.fragilis. |
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