作　　者： ; (吴锦铸）;

机构地区： 华南农业大学食品学院食品科学系

出　　处： 《华南农业大学学报》 1999年第3期59-62,共4页

摘　　要： 研究了柚皮提取物（SPE）对细菌、酵母、霉菌的抑制作用，实验结果证明：柚皮提取物对苏云金芽胞杆菌、卵黄色八叠球菌和从酸泡菜中分离出的混合细菌群有较强的抑制作用，对大肠杆菌、沙门氏菌和黑曲霉的抑制作用较差，对啤酒酵母、红酵母和青霉无抑制作用；柚皮提取物的抑菌作用受pH值的影响不大． The inhabitant activities of shaddock peel extracts (SPE) against bacteria, yeasts and molds were studied. the rcsults showed that SPE had strong inhabitant activities against Bacillus thurrngiensis,Staphylococcus aureas and bacteria from pickle, but weak against Escherichia coli, Salmenella entenitidis,Aspergillus niger and no inhabitant effects against Saccharomyces cerevisiae, Rhodo torula, Penicillium glaueus. The variation of pH did not significantly affect the functions of SPE on microorganisms.

关 键 词： 柚皮 提取物 抑菌作用

领　　域： [农业科学] [农业科学]