| 一种复合防腐剂对虾膏防腐作用的研究 |
| |
| 引用本文： | 高献礼,袁建明,李英,邹庆英,刘蔷薇. 一种复合防腐剂对虾膏防腐作用的研究[J]. 中国食品添加剂, 2006, 0(1): 37-40 |
| |
| 作者姓名： | 高献礼 袁建明 李英 邹庆英 刘蔷薇 |
| |
| 作者单位： | 广州市日日香食品有限公司,广州,511442 |
| |
| 摘 要： | 本文主要研究了复合防腐剂（Nisin：Natamycin：EDTA=20：1：12）在虾膏中的最小抑菌浓度（MIC）及不同加热温度对其抑菌作用的影响。同时研究了在虾膏生产中复合防腐剂对产品中细菌总数、大肠菌群、金黄色葡萄球菌和霉菌的抑制作用。为该复合防腐剂的推广应用提供理论依据。
|
| 关 键 词： | 乳酸链球菌素 那他霉素 |
| 文章编号： | 1006-2513(2006)01-0037-04 |
| 收稿时间： | 2005-10-27 |
| 修稿时间： | 2005-10-27 |
Study on the antibacterial effect of a compound preservatives on shrimp paste |
| |
| GAO Xian-li,YUAN Jian-ming,LI Ying,ZOU Qing-ying,LIU Qiang-wei. Study on the antibacterial effect of a compound preservatives on shrimp paste[J]. China Food Additives, 2006, 0(1): 37-40 |
| |
| Authors: | GAO Xian-li YUAN Jian-ming LI Ying ZOU Qing-ying LIU Qiang-wei |
| |
| Affiliation: | GuangZhou RiRiXiang Food Co. , Ltd. , GuangZhou 511442 |
| |
| Abstract: | This paper mainly studied the minimum inhibition concentration(MIC) and the heating influnce on the antibacterial effect of the compound preservatives in shrimp paste.Meanwhile,studied the inhibition effect of the compound preservatives on aerobic count,coliform count,staph count and mold count in produce.And it provides theory guide for the widespread application. |
| |
| Keywords: | EDTA |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
