机构地区: 河北农业大学食品科技学院食品科学与工程系
出 处: 《食品与机械》 1999年第1期37-37,共1页
摘 要: 本项研究从竹叶中提取防腐剂,测定了竹叶防腐剂的抑菌效果。结果证明竹叶防腐剂对食品腐败菌确有较强的抑菌作用,其对各种食品腐败菌的最小抑制浓度分别为:大肠杆菌0.08%,枯菌杆菌0.04%,巨大芽孢杆菌0.04%,苏云金杆菌0.08%,青霉0.32%,毛霉0.32%,曲霉0.16%,根霉0.32%,啤酒酵母0.64%。 The exctraction of preservative from bamboo leaves and the antimicrobial actions of preservative from bamboo leaves were introduced.The results showed that preservative from bamboo leaves had obvious antimicrobial actions.The antimicrobial minimum dosage of preservative from bamboo leaves was respectively as follows: escherichiu coli: 0. 08 %, bucillrs subtilus: 0 .04%; bacillus megatherium:0. 04 %; bacillus thuringienss: 0. 08 %: penicillium: 0. 32%; mucor: 0. 32%; aspergillus:0. 16 %, rhizopus: 0. 32%, sacchharom yces cererisiae, 0. 64 %.