不同抑菌方法在食品防腐剂效果评价方面的比较

Effect of different inhibitory methods on the antimicrobial activity of preservative

中文关键词:  抑菌方法  食品防腐剂  防腐效果  

英文关键词:inhibitory method  preservative  antimicrobial activity  

中文摘要:

      为研究不同抑菌方法对食品防腐剂效果评价的影响,本实验以山梨酸钾和苯甲酸钠为代表,通过包埋、涂布两种接菌方式同打孔法、滤纸片法及牛津杯法的两两组合,比较不同抑菌方法对抑菌圈实验结果的影响。结果显示,不同抑菌方法对食品防腐剂效果的评价有明显影响。当指示菌为细菌时,采用包埋法和牛津杯法相结合的实验技术能较好地体现防腐剂的防腐作用;当指示菌为真菌及酵母时,采用涂布接菌与打孔法相结合的技术能较为准确地评价其抑菌效果。

英文摘要:

      To investigate the effect of different inhibitory methods on the determination of antimicrobial activity of preservative,different experimental methods such as embedding,spreading,burrow,filter paper and Oxford cup were used.The obvious differences were observed.From all the results in the experiments,the inhibitory methods of embedding and Oxford cup were suitable for bacteria,spreading and burrow were better for fungi.