Inhibition Study on Spoilage Microorganisms Separated from Beef Sliced Ham by Different Antimicrobials

Abstract

Abstract: The spoilage microorganism: Lactobacillus and Faecal coliforms, separated from beef sliced ham were used forexperiments. The bacteria activity inhibiting capabilities were assayed by agar diffusion method of the ten antimicrobials: sodiumlactate (SL), sodium diacetate (SDA), potassium sorbitate (PS), disodium EDTA, nisin, tea polyphenols (TPPs), Chitosan,water-soluble chitosan (WSC), rutin, tartary buckwheat extracts (TBEs), and their combinations. The results showed that nisinhad strong inhibiting capability to the Lactobacillus, whereas TPPs and chitosan could greatly inhibit the growth of the Faecalcoliforms. Combination of 0.015% nisin and 0.5% TPPs could be used as natural antimicrobials to control spoilage microbes inbeef sliced ham. In the end, the bacteriostatic capability of TBE were also capability.

Key words: beef sliced ham, spoilage microorganism, antimicrobial, bacteriostatic capability

XU Bao-Cai, REN Fa-Zheng, ZHOU Hui, ZHAO Ning, ZHU Yi-Liang, ZHANG Yuan-Fei, LUO Yun-Bo. Inhibition Study on Spoilage Microorganisms Separated from Beef Sliced Ham by Different Antimicrobials[J]. FOOD SCIENCE, 2005, 26(7): 93-98.

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Inhibition Study on Spoilage Microorganisms Separated from Beef Sliced Ham by Different Antimicrobials

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