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为了探讨生姜、食盐等食品调味品对常见食品污染菌的协同抗菌作用 ,控制微生物污染食品对人类的危害 ,应用把空气中落下的杂菌培养后生长菌数记数和斜面接种菌发育抑制法检测生姜、低浓度食盐与乙醇的协同抗菌效果。结果表明 :生姜、食盐、乙醇三者组合后 ,对空气中杂菌和供试的大多数易引起食品污染的真菌有明显的协同抗菌作用 ,其抗菌活性明显强于各种单独对照和各两种成分组合的混合对照。
In order to investigate the synergistic antibacterial effect of food condiments such as ginger and salt on common food contaminants and to control the harm of foodstuff contaminated by microorganisms to human beings, the number of growth bacteria and growth inhibition of slant inoculum Ginger, low concentrations of salt and ethanol synergistic antimicrobial effect. The results showed that the combination of ginger, salt and ethanol had obvious synergistic antibacterial effect on the bacteria in the air and most of the fungi which were easy to cause food contamination, and their antibacterial activity was obviously stronger than those of the individual control and the two A mixed control of ingredients.