彭美玲,郝刚,唐善虎,李思宁,蔡寅川

• 1:西南民族大学食品科学与技术学院
• 2:四川阿坝州工业经济研究所

摘要(Abstract)：

该研究考察了月桂酰精氨酸乙酯(LAE)的抗菌保鲜活性，得出其对大肠杆菌、绿脓杆菌、弗氏柠檬酸杆菌、鼠伤寒沙门氏菌、英诺克李斯特菌、枯草芽孢杆菌、金黄色葡萄球菌、白色念珠菌、黑曲霉的最低抑菌浓度(MIC)分别为32,32,64,32,16,16,8,16,32μg/mL。将LAE单独及与乳酸链球菌素(Nisin)、壳聚糖(CS)复配用于牦牛鲜肉肠的保鲜，考察15 d贮藏期内肉肠色差(亮度值L~*、红度值a~*、黄度值b~*)、持水性、硫代巴比妥酸值、酸价的变化。结果显示保鲜效果为：对照

关键词(KeyWords)： 牦牛鲜肉肠;月桂酰精氨酸乙酯;壳聚糖;乳酸链球菌素;抗菌活性

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划(2018YFD0400101);; 中央高校基本科研业务费(2019NYB26)

作者(Author): 彭美玲,郝刚,唐善虎,李思宁,蔡寅川

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