苯甲酸钠对酱油中产膜菌抑制作用的研究

摘要

从生酱油中分离到了可引起酱油长膜的3株酵母菌。以这3株酵母菌为目标菌，研究了不同 pH条件下苯甲酸钠对其的抑制作用。结果表明：在pH＜4．4的条件下，0．1％苯甲酸钠可完全抑制这3种产膜菌的生长；随着pH升高，苯甲酸钠抑菌效果减弱；当pH＞5．2时，0．1％的苯甲酸钠也没有好的抑菌效果。研究结果为酱油生产中科学使用苯甲酸钠提供了依据。%Three film-forming yeasts are isolated from raw soy sauce.The inhibition effects of sodium benzoate under different pH conditions on the three yeasts are studied.The results show that the three film-forming yeasts are well inhibited by 0.1% sodium benzoate when the medium pH5.2.The study can provide a basis for scientific use of sodium benzoate in soy sauce production.