壳低聚糖在酿造酱油中的抑菌效果研究

对不同分子量的壳低聚糖在酿造酱油中的抗菌效果进行了研究。研究结果表明，壳低聚糖能有效抑制酿造酱油中的腐败菌，其抑菌率为CLP-2最高，CLP-4最低，在36h内CLP-2对酿造酱油的抑菌率都超过90％，最低用量的CLP-4比山梨酸钾的抑菌效果好：采用比浊法和平板菌落记数法测定酿造酱油中细菌的变化，壳低聚糖的加入在短时间内能使酿造酱油中的细菌总数迅速下降，在实际应用中可加入0．1％用量的CLP-2。

Study on the antimicrobial effect of chitoolidosaccharides with different molecular weights in brewing soy sauce

This paper dealt with the antimicrobial effect of chitoolidosaccharides with different molecular weights in brewing soy sauce through measuring the microbial changes with turbidimetry methods and plate colony-counting. The result showed that different chitoolidosaccharides could effectively restrain spoilage bacteria in brewing soy sauce. CLP-2 had the highest antibacterial effect, which reached to over 90% during 36 h, while CLP-4 had the lowest antibacterial effect. However, the anti-microbial effect of the lowest dosage CLP-4 was better than potassium. Chitoolidosaccharides could reduce the total bacteria count of soy sauce in a short time, and the dosage of CLP-2 was 0.1% in the application.