蜂胶对非发酵性豆制品防腐研究

为了研究蜂胶对非发酵性豆制品防腐的效果,寻找安全有效的保鲜剂。以蜂胶对豆制品中的主要腐败细菌的抑菌作用为基础,探讨蜂胶对3株腐败细菌生长曲线的作用阶段的不同。蜂胶对3株菌的最小抑菌浓度是0.4‰。蜂胶对菌株df1的抑制主要表现在0~14 h,即延迟期到对数期;蜂胶对df2株菌的抑制表现为延迟期;蜂胶对df3株菌的抑制时间是0~16 h,即从延迟期到对数生长期。蜂胶对腐败细菌的抑制主要体现在延迟期和对数期。0.4‰蜂胶主要抑制细菌从延迟期到对数期的菌体繁殖。该研究为蜂胶作为防腐剂使用奠定了理论基础。

Preservative Effect of Propolis on Non-fermented Soybean Product

The aim of the research was to study the effect of propolis as preservative on non-fermented soybean product and seek a safe and effective fresh-keeping agent.Based on the bacteriostasis of propolis on leading spoilage bacterium in soybean products,the difference of action stages among the growth curves of 3 strains of spoilage bacterium was discussed.The minimum inhibitory concentration of propolis to 3 strains of bacteria was 0.4‰.The inhibition of propolis to strains of df1 mainly exhibited in 0～14 h(from lag phage to log phage),the inhibition of propolis to strains of df2 mainly exhibited in lag phage,and the inhibition of propolis to strains of df3 was 0～16 h(from lag phage to the logarithm growth phage).The inhibition of propolis to spoilage bacterium mainly exhibited in the lag phage and the log phage.0.4‰ propolis mainly inhibited the thalli reproduction of the bacteria from the lag phase to the log phase.The study laid the theoretical foundation for the application of propolis as preservative.