Spice composition for inhibiting food spoilage microorganisms
A technology of microorganisms and compositions, applied in the field of food chemistry, can solve problems such as carcinogenicity and toxicity, and achieve the effect of small usage
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example 1
[0011] Example 1: Mix uniformly the fragrance containing 35 parts of eugenol, 30 parts of cinnamaldehyde, 20 parts of thymol and 15 parts of salicylaldehyde in an airtight glass or stainless steel container to obtain a fragrance composition. The use of 0.20% composition can completely inhibit Staphylococcus aureus, Escherichia coli, Aspergillus niger, Bacillus subtilis, Pseudomonas fluorescens, Aspergillus flavus, Penicillium citrinum, Hansenula anomalies and other common food spoilage microorganisms on the culture medium Grow and reproduce.
example 2
[0012] Example 2: Mix uniformly the fragrance containing 25 parts of eugenol, 40 parts of cinnamaldehyde, 30 parts of thymol and 5 parts of salicylaldehyde in a closed glass or stainless steel container to obtain a fragrance composition. The use of 0.25% composition can completely inhibit Staphylococcus aureus, Escherichia coli, Aspergillus niger, Bacillus subtilis, Pseudomonas fluorescens, Aspergillus flavus, Penicillium citrinum, Hansenula anomalies and other common food spoilage microorganisms on the culture medium Grow and reproduce.
example 3
[0013] Example 3: Mix uniformly the fragrance containing 20 parts of eugenol, 30 parts of cinnamaldehyde, 25 parts of thymol and 20 parts of salicylaldehyde in a closed glass or stainless steel container to obtain a fragrance composition. The use of 0.15% composition can completely inhibit Staphylococcus aureus, Escherichia coli, Aspergillus niger, Bacillus subtilis, Pseudomonas fluorescens, Aspergillus flavus, Penicillium citrinum, Hansenula anomalies and other common food spoilage microorganisms on the culture medium Grow and multiply.
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