生姜与食盐协同对食品防腐作用的基础研究

探讨生姜以及生姜与食盐协同对空中落下杂菌和引起食品发霉腐烂的主要真菌的抗菌作用及真菌的抗菌作用及其对黄瓜的防腐效果。结果表明，（１）１０％生姜对空中杂菌和供试的纯培养真菌仅有较弱的抗菌作用，食盐对上述微生物发挥抗菌作用也需要相当的浓度，但生姜与低浓度食盐一组合后，对上述微生物有较强的协同抗菌活性；（２）在已有协同抗菌活性的“食盐加醋酸”、“食盐加乳酸”、“食盐和乙醇”中再分别加入生姜，能进一步增加

THE BASICAL RESEARCH OF GINGER SYNERGY WITH SODIUM CHLORIDE ANTISEPTICIZING TO FOODS

We researched the antibacterial effect of ginger and ginger synergy with sodium chloride on hybrid bacteria in air and main fungi which made foods putrefied as well as their antiseptic effect on cucumber. The result suggested:(1) Ten percent ginger only have the weak antibacterial effect on hybrid bacteria in air and cultured fungi used in experiment. Sodium chloride had antibacterial effect on microbiology mentioned above all only with considerable concentration. But when ginger combined with moderate amount of low concentration sodium chloride, they had strong synergetic antibacterial activity on microbiology mentioned above all. (2) Added ginger into sodium chloride and acetic acid, sodium chloride and lactic acid, sodium chloride and ethyl alcohol, which all have synergetic antibacterial activity, could reise their synergetic antibacterial effect. (3) Added moderate amount of sodium chloride and ginger into cucumber, had synergetic antisepticizing effect..