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探讨生姜以及生姜与食盐协同对空中落下杂菌和引起食品发霉腐烂的主要真菌的抗菌作用及其对黄瓜的防腐效果。结果表明 :110 %生姜对空中杂菌和供试的纯培养真菌仅有较弱的抗菌作用 ,食盐对上述微生物发挥抗菌作用也需要相当的浓度 ,但生姜与低浓度食盐适量组合后 ,对上述微生物有较强的协同抗菌活性 ;2在已有协同抗菌活性的“食盐加醋酸”、“食盐加乳酸”、“食盐加乙醇”中再分别加入生姜 ,能进一步增加其协同抗菌效果 ;3在黄瓜片中加入适量食盐和生姜 ,二者对其有协同防腐效果。
To study the antibacterial effect of ginger and ginger combined with salt on the main fungus which drop mixed bacteria in the air and cause the mold rot of the food and the preservative effect on the cucumber. The results showed that 110% ginger had only a weak antibacterial effect on the airborne bacteria and the tested pure culture fungi. Salt also exerted a considerable antibacterial effect on these microorganisms. However, after the appropriate amount of ginger and low salt concentration were combined, Microorganisms have a strong synergistic antibacterial activity; 2 in the existing synergistic antibacterial activity of the “salt plus acetic acid”, “salt and lactate”, “salt and ethanol,” then add ginger, respectively, to further increase its synergistic antimicrobial effect; 3 in Cucumber tablets by adding salt and ginger, the two have a synergistic effect of preservatives.