乳清发酵粉对常见食源性致病菌的抑菌效果研究

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Abstract： Objective： To evaluate theantibacterial effect of fermented whey powder against common foodborne pathogens （Escherichia coli， Staphylococcus aureus）and spoilage fungi （Penicillum spp.，Aspergilus niger）， to examine the stabilityof itsantibacterial activityafterhigh-temperature treatment，and toprovidea theoretical basis for the development of a natural preservative for foods. Method： Fermented whey powder was incorporated into nutrient agar at final mass fraction of 0.1% 0.3% 。（剩余5647字）