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以大肠杆菌、金黄色葡萄球菌、枯草杆菌为实验菌种,研究了羧甲基壳聚糖的抗菌性能,同时将其配制成一定浓度的溶液,对鲫鱼进行保鲜研究。结果表明:羧甲基壳聚糖对上述3种常见的食品腐败菌都有较强的抑制作用,其中对金黄色葡萄球菌的抑制效果最好,其最小抑制浓度为0.1%,对大肠杆菌、枯草杆菌最小抑制浓度均为0.2%;0.5%羧甲基壳聚糖溶液对鲫鱼有一定的保鲜效果。
Escherichia coli, Staphylococcus aureus and Bacillus subtilis were used as experimental strains to study the antibacterial activity of carboxymethyl chitosan. At the same time, the antibacterial properties of carboxymethyl chitosan were studied. The results showed that: carboxymethyl chitosan has a strong inhibitory effect on the three common food spoilage bacteria, of which the inhibition of Staphylococcus aureus best, the minimum inhibitory concentration of 0.1%, E. coli, Bacillus subtilis minimum inhibitory concentration of 0.2%; 0.5% carboxymethyl chitosan solution of crucian carp have a certain preservation effect.