| 红茶菌液抑菌作用的研究 |
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| 引用本文： | 谢俊杰,钟青萍,佘世望,晏学明.红茶菌液抑菌作用的研究[J].食品科技,2000(6):59-61. |
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| 作者姓名： | 谢俊杰 钟青萍 佘世望 晏学明 |
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| 作者单位： | 江西中德联合研究院,南昌.330047 |
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| 摘 要： | 测试了红茶菌液对常见食品腐败菌的抑制作用，发现其对革兰氏阴性、阳性细菌有明显的抑制作用，且与菌液酸度呈正相关；对红茶菌液中可能存在的抑菌成份进行了分析，从中提取出小分子量蛋白类物质，该物质在酸性条件下抑制细菌生长。
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| 关 键 词： | 红茶菌 抑制作用 抑菌物 |
| 修稿时间： | 2000-04-06 |
The Inhibition of Tea Fungus Culture on Food Spoilage Microbes |
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| XIE Jun-jie,ZHONG Qing-ping,SHE Shi-wang,YAN Xue-ming.The Inhibition of Tea Fungus Culture on Food Spoilage Microbes[J].Food Science and Technology,2000(6):59-61. |
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| Authors: | XIE Jun-jie ZHONG Qing-ping SHE Shi-wang YAN Xue-ming |
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| Abstract: | The inhibition of tea fungus culture on food spoilage microbes were tested.The results show that it has great effects on bacteria.The potential inhibitors in tea fungus were analyzed.A proteinaceous compound was extracted from the culture and it can inhibit the growth of bacteria when in acidic environment. |
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| Keywords: | tea fungus inibition inhibitor |
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