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目的:探讨生姜与醋酸协同对空中杂菌和引起食品发霉腐烂的主要真菌的抗菌作用;方法:应用把空中落下杂菌培养后生长的菌数计数和斜面接种菌发育抑制等方法检测生姜与醋酸的协同抗菌效果;结果:10%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,醋酸对上述微生物充分发挥抗菌效果也需要一定浓度(>0.2%);但生姜与较低浓度的醋酸组合后,对供试的微生物有较强的协同抗菌活性。在已知有协同抗菌活性的“食盐加醋酸”中再加入生姜,三者有协同抗菌效果;结论:生姜与醋酸能协同抑制引起食品发霉腐烂微生物的繁殖。
Objective: To investigate the antibacterial effect of ginger and acetic acid in synergy on airborne fungi and the main fungi that cause food moldy and rotting; Methods: To detect ginger and acetic acid by counting the number of bacteria that grew after cultured in the air, and inhibiting the development of slanted inoculant bacteria. The synergistic antibacterial effect; The result: 10% ginger has only a weak antibacterial effect on airborne bacteria and tested pure cultured fungi, acetic acid fully exerts antibacterial effect on the above microorganisms also needs a certain concentration (>0.2%); but ginger After a relatively low concentration of acetic acid, there is a strong synergistic antibacterial activity against the tested microorganisms. The addition of ginger to “salt plus acetic acid”, which is known to have synergistic antibacterial activity, has a synergistic antibacterial effect. Conclusion: Ginger and acetic acid can synergistically inhibit the growth of microorganisms that cause moldy and rotting foods.