针对肉制品腐败变质的主要致病菌大肠杆菌和金黄色葡萄球菌，研究乳酸链球菌素（Nisin）、迷迭香、肉豆蔻及鼠尾草精油的抑菌效果，并探索三种植物精油与 Nisin 的复合抑菌性能。实验结果表明：Nisin 较三种香辛料精油具有显著的抑菌效果，其对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度分别为7．5，0．9375 mg／mL，最低杀菌浓度分别为15，0．9375 mg／mL；且肉豆蔻与 Nisin 复配后对二者的抑菌FIC 指数均为1，表现为相加作用，优于其他复合抑菌剂。%Against the main pathogenic bacteria of meat products,EscherichiacoliandStaphylococcus aureus,the antibacterial effect of lactic acid Nisin,rosemary,nutmeg and sage oils is researched.The compound antibacterial properties of three kinds of plant essential oils and Nisin are explored.The results show that Nisin has more significant antibacterial effect than three kinds of fragrant spices essential oils.The minimum inhibitory concentration (MIC)of EscherichiacoliandStaphylococcus aureus is 7.5,0.9375 mg/mL,and the minimum bactericidal concentration is 15,0.9375 mg/mL. The antibacterial FIC index of nutmeg and Nisin is 1,which shows additive effect and better than other composite antibacterial agent.
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