| 石香薷挥发油对冷却猪肉中腐败菌抑制作用研究 |
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| 引用本文： | 周辉,卢向阳,蒋红梅,陈子东,方俊. 石香薷挥发油对冷却猪肉中腐败菌抑制作用研究[J]. 食品科技, 2007, 32(8): 255-257 |
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| 作者姓名： | 周辉 卢向阳 蒋红梅 陈子东 方俊 |
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| 作者单位： | 湖南农业大学生化与发酵工程实验室,长沙,410128 |
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| 基金项目： | 湖南省教育厅青年基金;湖南农业大学校科研和教改项目 |
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| 摘 要： | 体外考察了石香薷挥发油对常见食源性致病菌的抑制作用,并对市售的冷却猪肉进行了腐败细菌的分离鉴定,并研究了石香薷挥发油对冷却猪肉中腐败细菌的抑制作用。试验结果表明,石香薷挥发油对常见食源性致病菌具有较强的抑制作用,石香薷挥发油对从冷却猪肉中分离鉴定得到的微球菌、葡萄球菌、假单胞菌具有较强的抑制作用,其MIC分别为0.3125mg/mL、2.5mg/mL、0.625mg/mL。
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| 关 键 词： | 石香薷挥发油 腐败菌 最低抑菌浓度 |
| 文章编号： | 1005-9989(2007)08-0255-03 |
| 修稿时间： | 2007-02-11 |
Study on the anti-spoilage bacteria effects from chilled meat of essential oils of Molsa Chinensis |
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| ZHOU Hui,LU Xiang-Yang,JIANG Hong-mei,CHEN Zi-dong,FANG Jun. Study on the anti-spoilage bacteria effects from chilled meat of essential oils of Molsa Chinensis[J]. Food Science and Technology, 2007, 32(8): 255-257 |
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| Authors: | ZHOU Hui LU Xiang-Yang JIANG Hong-mei CHEN Zi-dong FANG Jun |
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| Abstract: | To investigate the anti-foodborne pathogen effects of essential oils of Molsa Chinensis in vitro. The main bacteria causing the spoilage of chilled pork were isolated and identified, the results of anti-spoilage bacteria studies showed that the essential oils of Molsa Chinensis have a better effects on the Micrococci, Staphylococci and Pseudomonas,which minimum inhibitory concentration(MIC) was 0.3125mg/mL, 2.5mg/mL, 0.625mg/mL. |
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| Keywords: | essential oils of Molsa Chinensis spoilage bacteria minimum inhibitory concentration |
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