CAJ | 학술논문

在制糖过程中，蔗汁中微生物活动是影响白糖产品品质的一个重要因素。为了消除糖厂有害菌对白糖产品品质的影响，本文主要探索了常用食品防腐剂、天然食品防腐剂、其它试剂以及氯化钠水溶液低压直流电解后对甘蔗压榨过程中危害最严重的明串珠菌类微生物的抑菌效果。实验结果表明，对羟基苯甲酸乙酯钠、注射用青霉素钠、乙二胺四乙酸钠（EDTA-2Na）均能有效抑制糖厂生产中主要的有害菌，其最低有效抑菌浓度分别为0.0016、0.0096、0.0056 g/L；氯化钠水溶液在20 V 直流电压电解的抑菌效果与盐浓度的大小以及延迟时间相关，7%左右的盐溶液配合低压电解的抑菌作用最显著。
재제당과정중，자즙중미생물활동시영향백당산품품질적일개중요인소。위료소제당엄유해균대백당산품품질적영향，본문주요탐색료상용식품방부제、천연식품방부제、기타시제이급록화납수용액저압직류전해후대감자압자과정중위해최엄중적명천주균류미생물적억균효과。실험결과표명，대간기분갑산을지납、주사용청매소납、을이알사을산납（EDTA-2Na）균능유효억제당엄생산중주요적유해균，기최저유효억균농도분별위0.0016、0.0096、0.0056 g/L；록화납수용액재20 V 직류전압전해적억균효과여염농도적대소이급연지시간상관，7%좌우적염용액배합저압전해적억균작용최현저。
In the process of sugar production, the microbial activity in the cane juice is an important factor in damaging the quality of sugar products. In order to inhibit the harmful effect of bacterium on the quality of sugar products, the antibacterial effect of common food preservatives, natural food preservatives, other reagents and sodium chloride aqueous electrolytes solution on Leuconostoc, the most harmful bacterium during the crushing process of cane sugar mills, was explored in this paper. The results showed that sodium p-hydroxybenzoate, ethyl injection of sodium penicillin, sodium ethylenediamine tetraacetate (EDTA-2Na) could inhibit the main harmful bacterium effectively during the process of sugar production and the lowest effective antibacterial concentration was 0.0016 g/L, 0.0096 g/L, 0.0056 g/L respectively. The antibacterial effect of sodium chloride aqueous electrolytes solution at 20 V is related to the salt concentration and the delay time, and the antibacterial effect of about 7% salt solution with low voltage electrolysis is the most significant.