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《Food Research and Development》 2008-06
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STUDIES ON THE INHIBITION OF KOJIC ACID ON ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS

LI Feng-mei (School of Food Science and Engineering,Qingdao Agriculture University,Qingdao 266109,Shandong,China)  
The inhibitions of kojic acid on common food-spoilage bacteria Escherichia coli and Staphylococcus aureus were studied.The minimum inhibition concentration(MIC),heat stability,and complexing effect of kojic acid and ε-Poly-L-lysine against bacteria were performed by means of dilution plating procedure and filter paper disks.The results demonstrated that MIC of Kojic acid was 0.2 % against Escherichia coli and 0.4 % against Staphylococcus aureus.MIC of kojic acid after heating 80 ℃,100 ℃ and 120 ℃ could be maintained against the two food-spoilage bacteria as usual.Moreover,the antibacterial effect of kojic acid was improved after the incorporation of 0.001 % ε-Poly-L-lysine into 1.0 % kojic acid.It was concluded that kojic acid with heat stability on anti-microbe had quite well anti-microbial effects on the food-spoilage bacteria and much better effect after complexed withε-Poly-L-lysine.
【CateGory Index】: TS202.3
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1 ZHANG Ran et al(College of Biotechnology and Food Engineering,Changshu Institute of Technology,Jiangnan Animal Food Company ltd.of Changshu,Changshu,Jiangsu 215500);Research on the Compound Preservation of the Special Product "Crisp Spiced Duck" of Changshu[J];Journal of Anhui Agricultural Sciences;2009-34
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