食品科学 ›› 2001, Vol. 22 ›› Issue (5): 68-70.
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杨远帆, 倪辉
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YANG Yuan-Fan, NI Hui
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摘要： 研究了蜂胶对鸡蛋表面常见菌的抑制作用及其对鸡蛋的保鲜效果。实验结果表明：蜂胶可在大肠杆菌、枯草芽胞杆菌、无恒变形杆菌、荧光假单胞菌及沙门氏菌的培养平板上形成抑菌圈；1％的蜂胶平板可完全抑制以上五种细菌的生长；实验还表明蜂胶对鸡蛋表面混合菌有明显的抑制作用；鸡蛋保鲜实验结果表明：1.5％的蜂胶溶液即可对鸡蛋的保鲜产生显著的效果。
关键词: 蜂胶, 鸡蛋, 保鲜
Abstract: The effecfs of propolis beeglue to inhibit common germs causing egg contamination and used for egg preservation were studied.As the resultes showed,proplis could inhibit common bacteria such as Escherichia coli,Bacillus subtilis,Proteus incostants,Pseudomonas fluorescens and Salmonella and the mixed microbes on egg surface.It also showed that egg encapsulated with propolis could preserve longer than the common egg.
Key words: Proplis Egg Preservation
杨远帆, 倪辉. 蜂胶对鸡蛋保鲜作用的研究[J]. 食品科学, 2001, 22(5): 68-70.
YANG Yuan-Fan, NI Hui. Study on Preservation Effects of Propolis(Bee Glue) on Fresh Eggs[J]. FOOD SCIENCE, 2001, 22(5): 68-70.
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