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据报道生姜和乙醇都是常用的无害于健康的食品调味品 ,且均有抗菌防腐作用〔1〕,但单独利用生姜或低浓度的乙醇 ,二者的抗菌防腐作用均较弱。本研究证明 ,生姜与低浓度的乙醇对空气中落下的杂菌和引起食品发霉腐烂的主要真菌有较强的协同抗菌作用 ,现报告如下。材料与方法 (
It is reported that ginger and ethanol are commonly used in health-friendly food condiments, and have anti-bacterial effect [1], but the use of ginger alone or low concentrations of ethanol, both of the antibacterial activity are weaker. This study shows that ginger and low concentrations of ethanol on airborne bacteria and fungi cause mold and rot of the major fungi have a strong synergistic antimicrobial activity are as follows. Materials and Methods (