陈醋对虾、蟹腐败菌的抑制作用研究

摘要

In this paper,the antibacterial activity of mature vinegar on the spoilage bacteria from shrimp (Penaeus vannamei Boone)and crab (Portunus trituberculatus)sources is investigated.In ad-dition,the effect of thermal treatment on the antibacterial activity of mature vinegar is determined,af-ter heating from 60 ℃ to 100 ℃ for 10 min to 40 min.The results show that mature vinegar demon-strates high inhibiting activity on the shrimp and crab spoilage bacteria.The minimum inhibitory con-centration (MIC)and the minimal bactericidal concentration (MBC)are diluted 32 times and 16 times of mature vinegar for both shrimp and crab spoilage bacteria respectively.Thermal treatment contrib-utes to improve the antibacterial activity of mature vinegar.The maximum inhibition zones of heated mature vinegar against shrimp and crab spoilage bacteria are (32.3±0.8)mm (100 ℃,40 min)and (32.6±0.1)mm (100 ℃,30 min)respectively,significantly higher than that of unheated group (29.1±0.9)mm (P<0.05).During thermal processing,the pH value of mature vinegar is stable, ranges from 3.60 to 3.80.Whereas,the concentration of reducing sugar and free amino acids is increased after thermal heating.%以南美白对虾和三疣梭子蟹为原料，研究陈醋对虾、蟹腐败菌的抑菌作用，并分析加热温度（60～100℃）和加热时间（10～40 min）对陈醋抑菌性影响。结果表明：陈醋可以有效抑制虾、蟹腐败菌，最小抑菌浓度和最小杀菌浓度分别为原醋液稀释32倍和16倍。陈醋经加热一定时间后抑菌活性提高，其中100℃加热40 min后对虾腐败菌的抑菌圈直径达到（32．3±0．8）mm，100℃加热30 min后对蟹腐败菌的抑菌圈直径达到（32．6±0．1）mm，均显著高于未加热对照组（29．1±0．9）mm。加热后陈醋pH值为3．60～3．80，但抑菌活性高的加热组陈醋还原糖和游离氨基酸含量高。