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頁籤選單縮合
題名 | 香辛料對存在鹽漬物中之酵母菌增殖阻害 |
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作者 | 謝寶全; 鄧德豐; | 書刊名 | 國立屏東技術學院學報 |
卷期 | 1 1992.06[民81.06] |
頁次 | 頁162-175 |
分類號 | 463.76 |
關鍵詞 | 阻害; 香辛料; 酵母菌; 增殖; 鹽漬物; |
語文 | 中文(Chinese) |
中文摘要 | 造成市售殺菌軟袋包裝的花瓜,膨袋的原因菌經鑑定為Klieckera sp. 。 香辛料中以三奈、肉桂、丁香對酵母菌具有顯著之抑制作用,其中肉桂具有較廣 的抗菌領域。pH值、金屬離子等對香辛料的抗菌活性影響很大。經酸、鹼處理 及添加金屬離子後使香辛料失去抗菌活性。肉桂經100℃加熱處理後,反而提高 其抗菌活性。所檢討之天然蔬菜汁中,只有蒜頭及韭菜汁對酵母菌具有抑菌作 用。蒜頭或韭菜葉經不同溫度處理後,儲存於冰箱或溫室中,其抗菌活性均很安 定。各種離子對蒜頭與韭菜榨出液之抗酵母菌活性略有促進作用。其效果隨儲存 時間之增長而消失,且無安定其抗菌活之作用。肉桂添加蒜頭或韭菜榨出液後, 其抗菌活性有增強之趨勢,而且其抗菌效果較顯著。 |
英文摘要 | The yeast from pickles by retort pouch packaging, and pure culture and identification was Kloeckerasp. Growth Inhibition of yeasts in pickles by six ground spices used commonly for the pickles was investi-gated. In which, the extracts of Kaempferia galanea, laurel, clove had stronger and more extensive antimi-crobial spectrum than others. The anti-microbial activities of six ground spices in acidity, alkalinity, andadding metal ions were loss. The antimicrobial activities of laurel was slightly increased at 100°C heatingtreatment. The vegetable pressed juices of garlic and leek had stronger and more extensive antimicrobialspectrum than others against yeasts. The antimicrobial activities of garlic, leek pressed juice after heatedwith different temperature then stored at 8-10°C in refrigerator, or 28-30°C in room were found stable. The ions of Zn�滋�, Co�滋�, Mn�滋�, Mg�滋�, Fe�譴�, Na�� and Ca had slight effects in the promotion of theantimicrobial activity of the pressed juices of garlic and leek to against yeast. The effects decreased as in-creased in storage time. The extract of laurel adding the pressed juice of garlic or leek had stronger andmore extensive antimicrobial spectrum. |
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