生物防腐剂用于酱油保鲜的研究.pdfVIP

食品添加剂 生物防腐剂用于酱油保鲜的研究 李增利 唐平 % 华东船舶工业学院生物化工部 镇江·!$!) ） + # 摘要：通过对酿造酱油中 、 菌组成情况的分析，研究了天然生物防腐剂 对酿造酱油 * * ,-.-/ 中腐败细菌的抑制效力。对腐败细菌在不同,-.-/ 含量的营养肉汤培养基及酱油原液中培养试验 的结果显示：在腐败菌最适生长温度0’1 下培养，当,-.-/ 的含量达到$!2 3 45 时，营养肉 汤% 67)8 ’ ( 中腐败细菌的总数急剧减少；当,-.-/ 的含量达到9 : $!2 3 45 时，即能有效地抑 杀酱油中的腐败细菌。这表明,-.-/ 可替代化学防腐剂用于酱油的防腐保鲜，以减轻酱油的巴氏 灭菌强度，保持酱油原有营养成分、风味、色泽，延长制品货架期。 关键词：酿造酱油；,-.-/ ；天然生物防腐剂；抑菌效力 中图分类号： 文献标识码： 文章编号： % ( ;!!8 0 = $9 # !0 0 # )! # 0 Research on biologic preservatives for the preservation of fermented soy sauce ! #$% ’ () *+,- .)% ( Department of Biochemical Engineering, East China Shipbuilding Institute, zhenjiang, 212004) !#$%’$( On the basis of analyzing the composition of Gram - positive bacterium and Gram - negative bacterium in fer- mented soy sauce, research into the inhibitory effectiveness of Nisin on putrid bacterium which grow and survive in soy sauce has been undertaken. The experiment on putrid bacterium cultivated with different content of Nisin in nutrient - broth and soy sauce has shown the number of Bacillus decreases rapidly in nutrient broth at 361 (pH4.60) with Nisin containing up 100!g per mL. The amount of Bacillus survivors (cfu per mL ) decreases to a very low level in soy sauce with Nisin more than 50 ~ 100!g per mL.The experiment has also indicated that Nisin can replace chemical preservatives in sauce preservation and keeping fresh to relieve the intensity in pas