| 乳酸菌发酵冬瓜汁饮料抗菌性的初步研究 |
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| 引用本文： | 孙晔,张赟彬.乳酸菌发酵冬瓜汁饮料抗菌性的初步研究[J].上海应用技术学院学报,2007,7(3):205-208. |
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| 作者姓名： | 孙晔 张赟彬 |
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| 作者单位： | [1]上海应用技术学院香料香精技术与工程学院 [2]上海应用技术学院香料香精技术与工程学院 上海 |
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| 摘 要： | 研究乳酸菌发酵冬瓜汁饮料对食品中常见微生物,包括黑曲霉、青霉、酵母菌和金黄色葡萄球菌等的抑制作用。结果表明,乳酸菌发酵冬瓜汁饮料在高浓度时对几种微生物的抑菌作用明显,抑菌效果随作用时间增加,含有的抑菌物质具有较好的热稳定性。乳酸菌发酵冬瓜汁饮料是一种值得开发的新型抗菌保健饮料。
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| 关 键 词： | 乳酸菌 冬瓜 抗菌 饮料 |
| 文章编号： | 1671-7333(2007)03-0205-04 |
| 修稿时间： | 2007年6月20日 |
Study on Antibacterial Activities of Fermented White Gourd Juice Beverage by Lactic Acid Bacteria |
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| SUN Ye,ZHANG Yun-bin.Study on Antibacterial Activities of Fermented White Gourd Juice Beverage by Lactic Acid Bacteria[J].Journal of Shanghai Institute of Technology: Natural Science,2007,7(3):205-208. |
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| Authors: | SUN Ye ZHANG Yun-bin |
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| Abstract: | This paper studies antibacterial activities of fermented white gourd juice beverage by lactic acid bacteria.Results show that fermented beverage significantly inhibited aspergillus niger,penicillum notatum,saccharomyces cerevisiae and staphylococcus aureus with high concentration,and the inhibitional activities increased with treatment time.It also shows that compounds with inhibitional activities inside were(thermo-)resistant.So it is worthwhile to develop fermented white gourd juice beverage by lactic acid bacteria as a new kind of healthy beverage. |
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| Keywords: | lactic acid bacteria white gourd antibacteria beverage |
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