| 常用食品防腐剂抗菌作用的研究 |
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| 引用本文： | 吕翠玲, 巫中德, 戴欣, 林雁萍,.常用食品防腐剂抗菌作用的研究[J].微生物学通报,1995,22(1):36-41. |
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| 作者姓名： | 吕翠玲 巫中德 戴欣 林雁萍 |
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| 作者单位： | 中山大学生化系和化学系; |
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| 摘 要： | 采用杯碟法和琼脂平板点种法分别测定２０种常用食品防腐剂对３０株菌的抑菌圈直径和最低抑菌浓度，借此判断药剂抗菌力的大小。实验结果表明，在所测２０种防腐剂中，对细菌抑制力最强者是乙酸，对霉菌和酵母菌抑制力最强者是富马酸二甲酯。
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| 关 键 词： | 食品添加剂 防腐剂 富马酸二甲酯 |
STUDIES ON ANTIMICROBIAL EFFECT OF FOOD PKESERVATIVES IN COMMON USE |
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| Lui Cuiling,Wu Zhongde,Dai Xin,Lin Yanping.STUDIES ON ANTIMICROBIAL EFFECT OF FOOD PKESERVATIVES IN COMMON USE[J].Microbiology,1995,22(1):36-41. |
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| Authors: | Lui Cuiling Wu Zhongde Dai Xin Lin Yanping |
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| Abstract: | Twenty types of preservatives commonly used in food were used for inhibiting thepropagation of 30 species microbes and compared their inhibition zones and inhibitory concentra-tions by cylinder plate assay method and streak-plate method to determine their antimicrobial ef-fect. The results revealed that acetic acid is the most effective antibacterial agent and dimethylfu-marate is most efficient in inhibiting the mould and the yeast. |
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| Keywords: | Food additives Preservatives Dimethylfumarate |
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