The inhibitory abilities of there preservative compounds to lactobacillus separated from Taiwan sausage were studied, there were AMC, BSP and AO, and contrasted with sodium lactate and potassium sorbit.
The inhibitory abilities of there preservative compounds to lactobacillus separated from Taiwan sausage were studied, there were AMC, BSP and AO, and contrasted with sodium lactate and potassium sorbit.
利用已配制好的防腐剂AMC、BSP、AO，对分离到的乳酸杆菌进行抑制实验(液体培养)，并对比广泛应用的乳酸钠和山梨酸钾，初步确定三种防腐剂对主要腐败菌乳酸杆菌在纯培养中的作用效果。