期刊论文

Study on the effect of compound preservatives on inhibiting spoilage of egg curd

中文

食品与机械

1003-5788

2019

35

11

159-164

10.13652/j.issn.1003-5788.2019.11.032

湖南省食品药品监督管理局食品药品安全科技项目(编号:湘食药科R201816)。

本校为第一机构

采用牛津杯抑菌试验方法,以地衣芽孢杆菌和芽孢杆菌LAMI 002为抑制对象,筛选高效防腐剂并通过单因素试验和响应面试验优化复配防腐剂配比。结果表明:ε-聚赖氨酸、溶菌酶、乳酸链球菌素均能抑制腐败菌生长,最佳复配防腐剂配方为:溶菌酶0.185 2g/kg,ε-聚赖氨酸0.054 1g/kg,乳酸链球菌素0.066 3g/kg。验证实验中混合腐败菌得到了有效控制,菌落总数减少了99.07%。

The highest-efficiency preservatives and best mixed preservatives were screened by Oxford cup test using single factor test design and response surface test design,and Bacillus licheniformis and Bacillus LAMI 002,which were separated from spoiled eggs were tested as inhibition objects.The results showed thatε-polylysine,lysozyme and nisin could effectively inhibit the growth of spoilage bacteria.LAMI 002,and had a strong inhibitory effect on the growth of Gram-positive bacteria.The optimal formulation of preservatives was determined by respons...