关键词: 腌制蔬菜, 复合防腐剂, 抑菌

Abstract:

Separation and identification of spoilage bacteria from pickled vegetables indicated that there were six dominant Grampositive bacteria including four strains of coccus, one strain of streptobacillus and one strain of bacillus. Meanwhile, the screening and optimization of bacteriostatic agents on spoilage bacteria were conducted. An obvious suppression effect of Nisin, sodium dehydroacetate or sodium Nipagin on spoilage bacteria was observed. Moreover, a compound preservative was optimized to be 0.4 g/L Nisin, 0.3 g/L sodium dehydroacetate and 0.2 g/L sodium Nipagin ester through orthogonal test. This compound preservative exhibited an excellent suppression effect on six strains of bacteria separated from pickled vegetables and common spoilage bacteria such as Staphylococcus aureus and Bacillus subtilis in food. The suppression rate could reach up to 96%.

Key words: pickled vegetable, compound preservative, bacteriostasis