防腐剂对低盐腌制大头菜中腐败菌的抑制效果
Food and Fermentation Industries（2014）
Abstract
袋装低盐腌制大头菜容易发生由微生物生长繁殖引起的腐败变质现象,为了延长产品保质期限,研究了防腐剂对低盐腌制大头菜中腐败微生物的抑菌实验,进行防腐剂的筛选和优化.结果表明:苯甲酸钠、脱氢乙酸钠对腐败微生物有明显的抑菌作用.正交试验优化得到复合防腐剂最佳配方为:苯甲酸钠0.4 g/L、脱氢乙酸钠0.2 g/L.在该复配条件下对于正交试验所选用的Lysinibacillussphaericus,Bacillus sp.2株菌株的抑菌率分别为99.77％、99.86％.
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