Research On The Inhibition Effect Of Different Preservatives On Staphylococcus Aureus Rosenbach In Cantonese Cured Meat

This paper mainly studied the tabor gold ester, common preservatives, Rosemary extract, chitosan, Nisin that can inhibit the pathogenic bacteria staphylococcus aureus which is easily exceed standard in the bacon. The mixture design model was determined blends formula with preservative. Investigated the growth curve of bacon that added with preservative during preservation period, appropriate model was established, and had a good prediction effect on the shelf life of bacon's.Used pork as raw material, the samples was produced through Guangdong typical process. Bacteriostatios ratio for index, by comparing the acid ester tabor, the common preservative (chitosan and sodium benzoate), rosemary extract, chitosan, Nisin, on staphylococcus aureus bacteriostatic, so chose the Nisin, chitosan, rosemary extract as complex with preservatives.Mixture design method was used to analyse the inhibition of composite preservatives on staphylococcus aureus Nisin, chitosan and rosemary extracts as additives for the study, the dosage of the agent that each variable limit Nisin (10%~20%), chitosan(30%~75%), rosemary extract(10%~50%)respectively, staphylococcus aureus bacteriostatios ratio R as response value. Nisin, chitosan and rosemary extract all can inhibit staphylococcus aureus and there were significant synergies at any two applications at the same time. The optimal amounts of Nisin, chitosan and rosemary extract were 0.015%, 0.055%, 0.030%, respectively. Under this level the average inhibitory rate of bacteria was 82.5%.Further investigation in Cantonese cured meat composite preservatives against staphylococcus aureus inhibitory effect. At the same time, the composite preservatives in Cantonese cured meat to staphylococcus aureus bacteriostatic model, using modified Gompertz equation and Logistic equation fitting the adding different levels of composite preservatives Cantonese cured meat during the cold storage of bacteria in particular the growth curve, choice fitting better sex equation. Then, with square root experience model fitting composite preservatives inhibit staphylococcus aureus model level 2. Composite preservative can significantly reduce bacteria, and the inhibitory rate of bacteria increased with the using amount of composite preservatives. Application Gompertz model and Logistic model, the fitting effect difference was not significant, and the fitting effect was better. Mathematics test results showed that the model was reliable, square root and accurately predicted the inhibition of staphylococcus aureus with composite preservatives. The highest toleration of composite preservatives for Staphylococcus aureus was Nisin 0.015%, chitosan 0.055% and rosemary 0.030%.