Abstract
The highest-efficiency preservatives and best mixed preservatives were screened by Oxford cup test using single factor test design and response surface test design, and Bacillus licheniformis and Bacillus LAMI 002, which were separated from spoiled eggs were tested as inhibition objects. The results showed that ε-polylysine, lysozyme and nisin could effectively inhibit the growth of spoilage bacteria. LAMI 002, and had a strong inhibitory effect on the growth of Gram-positive bacteria. The optimal formulation of preservatives was determined by response surface methodology as follows: Lysozyme 0.185 2 g/kg, ε-polylysine 0.054 1 g/kg and nisin 0.066 3 g/kg. In the verification test, the mixed putrefaction bacteria were obviously controlled effectively, and the total number of colonies was reduced by 99.07%.
Publication Date
11-28-2019
First Page
159
Last Page
164
DOI
10.13652/j.issn.1003-5788.2019.11.032
Recommended Citation
Yan, HE; Chunliang, TAN; Na, LI; Hongli, ZHOU; and Xiaoqin, WANG
(2019)
"Study on the effect of compound preservatives on inhibiting spoilage of egg curd,"
Food and Machinery: Vol. 35:
Iss.
11, Article 30.
DOI: 10.13652/j.issn.1003-5788.2019.11.032
Available at:
https://www.ifoodmm.cn/journal/vol35/iss11/30
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