| 提高鱼精蛋白对革兰氏阴性菌抗菌活性的研究 |
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| 引用本文： | 王南舟,钟立人,杨飞军.提高鱼精蛋白对革兰氏阴性菌抗菌活性的研究[J].天然产物研究与开发,2002,14(2):35-39. |
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| 作者姓名： | 王南舟 钟立人 杨飞军 |
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| 作者单位： | 杭州商学院,杭州,310035 |
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| 摘 要： | 测定了鱼精蛋白对常见食品污染菌的抑制效果和最低抑菌浓度 (MIC) ;通过鱼精蛋白与甘氨酸、醋酸钠复合 ,或与冷冻并用等方法 ,提高了鱼精蛋白对革兰氏阴性菌的抗菌活性
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| 关 键 词： | 鱼精蛋白 革兰氏阴性菌 复合防腐剂 抑菌 |
| 修稿时间： | 2001年9月5日 |
A STUDY ON THE ENHANCEMENT OF PROTAMINE'S MICRIOSTATIC ACTIVATIES AGAINST GRAM- NEGATIVE MEICROORGANISMS |
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| WANG Nang-zhou,ZHONG Li-ren,YANG Fei-jun.A STUDY ON THE ENHANCEMENT OF PROTAMINE'S MICRIOSTATIC ACTIVATIES AGAINST GRAM- NEGATIVE MEICROORGANISMS[J].Natural Product Research and Development,2002,14(2):35-39. |
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| Authors: | WANG Nang-zhou ZHONG Li-ren YANG Fei-jun |
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| Abstract: | In this study,inhibitive effect of protamine was determined on common food-contaiminating microorganisms and their relevant MICs were obtained.Bacteriostatic activaties on gram-negative microorganisms were found enhanced when protamine was compounded with glycine and sodium acetate and/or together with a freezing process. |
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| Keywords: | protamine Gram-negative microorganism compound preservatives bacteriostasis |
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