摘要
对肉豆蔻精油的抑菌效果及其在香肠发酵中的应用进行了研究。通过肉豆蔻精油与抗生素及制霉菌素的对比抑菌试验、最低抑菌浓度检测、不同温度和pH对肉豆蔻精油的影响试验、添加肉豆蔻精油的香肠与普通香肠对比试验,得出肉豆蔻精油具有广谱的抗菌活性,其中对酿酒酵母的抑菌效果最佳,为肉豆蔻精油作为食品抑菌剂提供了理论依据。
The antibacterial effect of nutmeg essential oil and its application in fermented sausages are studied in the paper.Through the comparative antibacterial test between the nutmeg essential oil and antibiotics and nystatin,the check of minimum inhibitory concentration,the effect of different temperatures and pH values on nutmeg essential oil and the comparative test between the sausage with adding nutmeg essential oil and ordinary sausage,it is concluded that the nutmeg essential oil has a broad spectrum of antibacterial activity.Among them,the antibacterial effect of nutmeg essential oil on saccharomyces cerevisiae is the best.All provides a theoretical basis for the application of nutmeg essential oil as food bacteriostat.
出处
《中国调味品》
CAS
北大核心
2014年第12期37-40,共4页
China Condiment
关键词
肉豆蔻
精油
抗菌活性
nutmeg
essential oil
antibacterial activity
