摘要
通过研究壳寡糖对原料乳中细菌总数、嗜冷菌数、芽孢数及耐热芽孢数的抑制作用和不同浓度的壳寡糖对原料乳中美兰变色时间的影响,得出壳寡糖对原料乳中细菌总数和嗜冷菌数均有显著的抑制作用(P<0.05),对芽孢总数和耐热芽孢数没有显著的影响(P>0.05),并明显的延长原料乳中美兰的变色时间。
In this paper, the inhibitant effect of the chitosan oligosaccharide against the medium baterial count, psychrophile, bacillus, thermophilic bacillus from the fresh milk and the time of the methylene blue test was studied. The result of the experiment showed that the chitosan oligosaccharide had significant inhibitant activities against the the medium baterial count, psychrophile from the the fresh millk (P<0.05), but had marginal inhibitant activities against the bacillus, thermophilic bacillus (P>0.05), the accession of the chitosan oligosaccharide could prolong the time of the methylene blue test obviously.
出处
《中国乳品工业》
CAS
北大核心
2005年第6期28-30,共3页
China Dairy Industry
关键词
壳寡糖
原料乳
抑菌作用
chitosan oligosaccharide
milk
inhibitant activities
