学术
国际标准刊号：ISSN 1005-6521
国内统一刊号：CN 12-1231
摘 要:
为研究大蒜风味腌渍菜汁液杀菌效果及影响因素，利用大肠杆菌（E．coli）、金黄色葡萄球菌（s．aureus）、脆壁酵母（Sfragilis）进行了悬液定量杀菌试验。结果表明：大蒜风味腌溃菜汁液对有害细菌繁殖体及腐败真菌具有比较好的杀茵效果。[著者文摘]
文章出处:
《食品研究与开发》-2007年28卷11期 -14-16页
Food Research and Developent
栏目信息:
分 类 号:
[参考文献]
THE STUDY OF MICROBE CONTROLLING BY EXTRACT FROM THE LACTIC ACID FERMENTED LOCAL PICKLE, TIANJIN-DONGCAI, WIH TASTE OF GARLIC
WU Jin-hai,SUI Zhi-wen, WANG Chang-lu, CHEN Mian-hua, WANG Hong-juan, ZHOU Xian, ZHANG Ying, ZHOU Qing-li（School of Food Engineering and Biotechnology, Tianjin University of Science and Technology,Tianjin 300457, China）
Abstract:
In order to study the effect and influence factors of killing bacteria or fungus of extract from a kind of local pickle, DONGCAI, a series of rational tests were carried out. Results showed that original extract could effectively kill some kind of harmful bacteria or fungus, such as E.coli,S.aureus and S.fragilis.[著者文摘]
Key words:
local pickle （DONGCAI） extracts; S.aureus; E.coli; S.fragilis
收稿日期: 2007-03-14
基金资助:
天津市科技发展计划项目（05ZHGCNC00300）
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