常用防腐剂对黄灯笼辣椒酱腐败菌抑菌作用的优化

测定4种常用酱腌菜防腐剂(苯甲酸钠、山梨酸钾、脱氢醋酸钠、尼泊金复合酯钠)对从黄灯笼辣椒酱中分离出的20种腐败菌的抑菌作用,采用微量稀释法分别测定出4种防腐剂对此20种腐败菌的最低抑菌浓度MIC;采用正交实验设计,选择A11、C8为实验菌种,以抑菌直径为指标,优化了黄灯笼辣椒酱复合防腐剂配方,得到最佳黄灯笼辣椒酱复合防腐剂配方是:苯甲酸钠浓度为0.24mg/mL,山梨酸钾浓度为0.12mg/mL,脱氢醋酸钠浓度为0.048mg/mL,尼泊金复合酯钠浓度为0.06mg/mL,此最佳配方下测得A11的抑菌圈直径为6.83mm。 

Optimization of bacteriostasis of common preservatives for spoilage bacteria in Capsicum Chinese sauce

The bacteriostasis of four common preservatives on 20 kinds of spoilage bacteria isolated from Capsicum chinense sauce was determined, including sodium benzoate, potassium sorbate, sodium dehydroacetate, sodium nipagin ester. The minimal inhibition concentration (MIC) of different preservatives for20 kinds of spoilage bacteria was determined by microdilution method. A11 and C8 as the test bacteria, the preservatives formula of Capsicum chinense sauce was optimized as bacteriostatic diameter of indicators. The best preservatives formula was sodium benzoate 0. 24mg / mL, potassium sorbate 0. 12mg / mL, sodium dehydroacetate 0.048mg/mL and sodium nipagin ester 0.06mg/mL. The diameter of inhibition zone of A11 was measured to be 6.83mm in this condition.