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《Food & Machinery》 2008-01
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Study on the inhibitors of fungi in the rice

CHEN Wei-chang WANG Li ZHANG Hui GUO Xiao-na(School of Food Science and Technology, State Key Laboratory of Food Scienceand Technology, Jiangnan University, Wuxi,Jiangsu 214122,China)  
Objective:The objective of this study was to find the best natural food preservative as the substitute of the traditional chemical preservative-sodium diacetate using in rice preserving; Methods:According to the growing of Aspergillus glaucus, Penicillium glaucus and Aspergillus flavus, we studied the effect of the water (ethanol) extraction of twelve Chinese traditional herbs on inhibition these mold, and then we studied the minimal inhibitory concentrations (MIC) value of the best fungic inhibitor as compared to the MIC value of sodium diacetate; Results:Experimental results indicated that the activity of zingiber was the strongest among the twelve herbs, the results also indicated that the activity of 75% ethanol extraction was stronger than that of water extraction. To Aspergillus glaucus, Penicillium glaucus and Aspergillus flavus, the MIC of 75% ethanol extraction were: (0.006±0.002)g/mL,(0.006±0.002) g/mL,(0.003±0.002)g/mL, respectively, and the MIC of sodium diacetate were(0.003±0.001)g/mL,(0.005±0.001)g/mL,(0.002±0.001)g/mL, respectively; Conclusion:Both the extracts of zingiber might be potential fungic inhibitor for application in food products.
【CateGory Index】: TS212
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