| 溶菌酶对烧全鸡优势腐败菌抑菌性能研究 |
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| 引用本文： | 马龙,丁李倩,曾卫国,许晖,张斌.溶菌酶对烧全鸡优势腐败菌抑菌性能研究[J].食品科技,2012(1):125-126,131. |
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| 作者姓名： | 马龙 丁李倩 曾卫国 许晖 张斌 |
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| 作者单位： | 蚌埠学院生物与食品工程系 |
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| 基金项目： | 安徽省高校省级自然科学研究项目(KJ2009B210Z);安徽省高等学校省级食品科学与工程特色专业建设点资助(20101091);安徽省食品科学与工程教学团队项目资助(20101094) |
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| 摘 要： | 采用培养基体外抑菌法,研究了溶菌酶对烧全鸡优势腐败菌的抑制作用。测定了溶菌酶对该腐败菌的最小抑菌浓度及抑菌动力学曲线。结果表明溶菌酶对该腐败菌具有一定程度的抑制作用。
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| 关 键 词： | 溶菌酶 烧全鸡 优势腐败菌 抑菌动力学 |
Antibacterial activity against dominant spoilage bacteria inwhole burned chicken of lysozyme |
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| MA Long,DING Li-qian,ZENG Wei-guo,XU Hui,ZHANG Bin.Antibacterial activity against dominant spoilage bacteria inwhole burned chicken of lysozyme[J].Food Science and Technology,2012(1):125-126,131. |
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| Authors: | MA Long DING Li-qian ZENG Wei-guo XU Hui ZHANG Bin |
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| Affiliation: | (Department of Biotechnology and Food Engineering,Bengbu College,Bengbu 233030) |
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| Abstract: | The bacteriostasis of lysozyme for dominant spoilage bacteria in whole burned chicken was studied by in vitro bacteriostasis test in culture medium.The minimaI inhibition concentration(MIC) and the bacteriostasis kinetics of lysozyme for the dominant spoilage bacteria and were determined.The results show that lysozyme have effective bacteriostasis functions in whole burned chicken. |
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| Keywords: | lysozyme whole burned chicken dominant spoilage bacteria bacteriostasis kinetics |
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