山梨酸钾和丙酸钠在培养过程中对扩展青霉生长和展青霉素合成的抑制作用
Inhibition of growth and patulin synthesis in Penicillium expansum by potassium sorbate and sodium propionate in culture.
作者信息
Lennox J E, McElroy L J
出版信息
Appl Environ Microbiol. 1984 Nov;48(5):1031-3. doi: 10.1128/aem.48.5.1031-1033.1984.
Abstract
Potassium sorbate and sodium propionate brought about a marked inhibition in the growth of Penicillium expansum and a proportionally greater inhibition in the synthesis of patulin by the mold. At inhibitor concentrations used commercially in bakery products, propionate inhibited growth less efficiently than sorbate did but was a more effective inhibitor of patulin synthesis.
摘要
山梨酸钾和丙酸钠对扩展青霉的生长有显著抑制作用，并且对该霉菌合成棒曲霉素的抑制作用更强。在烘焙产品商业使用的抑制剂浓度下，丙酸盐对生长的抑制效果不如山梨酸盐，但对棒曲霉素合成的抑制效果更显著。
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Inhibition of growth and patulin synthesis in Penicillium expansum by potassium sorbate and sodium propionate in culture.山梨酸钾和丙酸钠在培养过程中对扩展青霉生长和展青霉素合成的抑制作用
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