Abstract: Three strains of gram-negative bacteria (Escherichia coli,Salmonella enteritidis,Pseudomonas aeruginosa) and six strains of gram-positive bacteria (Staphylococcus aureus,Listeria monocytogenes,Brochothrix thermosphacta,Bacillus subtilis,and two strains of lactic acid bacteria (Lactobacillus pentosus,Lactobacillus plantarum) were selected as indicators of spoilage and pathogenic bacteria in meat. Nisin,tea polyphenol (TP) and chitosan,as the natural antibiotic material,were used to evaluate the minimum inhibitory concentration (MIC) of those bacteria (about 106 CFU/mL of each strain) respectively by the serial two-fold agar dilution method. And the optimum combined ratio which was 39.1 mg/L of nisin,78.1 mg/L of TP,469 mg/L of chitosan was determined by the L9(33) orthogonal test based on the MICs. This article was looked forward to the direction of the development and the applications of compound preservatives.
刘书亮,夏静华,叶劲松,等. 三种天然保鲜剂对肉中腐败菌和致病菌的抑制效果[J]. 食品与发酵工业, 2010, 36(03): 46-50.
Liu Shuliang,Xia Jinghua,Ye Jingsong,et al. Study on Inhibition Effect of Three Natural Preservatives to Spoilage and Pathogenic Bacteria in Meat[J]. Food and Fermentation Industries, 2010, 36(03): 46-50.