Study on the effects of Inhibition on putrefying microbes in vacuum-packed pickled radish

Five single preservatives including Sodium Benzoate,Potassium Sorbate,Parabens,Sodium Dehydroacetic,Sodium Diacetate,a antioxidants Phytic Acid,a sour agent Allomaleic Acid,a humectants Calgon,a emulsifying agent Sucrose Ester and composite preservatives were used for inhibiting the putrefying microbes(Candida krusei,Bacillus subtilis,Candida krusei,Staphylococcus aureus,Staphylococcus epidermidis,Bacillus lactis brevis) growth.Researches on NaCl,ethanol and pH controlling the putrefying microbes were also done.The results were showed that the condition of pH4.0,6%NaCl and 5% ethanol could nearly inhibit the putrefying microbes.Single preservatives,in which Sodium Diacetate,Allomaleic Acid and Parabens had better controlling effect and Sodium Dehydroacetic had better controlling effect on Staphylococcus epidermidis and Bacillus lactis brevis,were not good enough.The composite preservative Sodium Dehydroacetic + Allomaleic Acid,Sodium Diacetate +Allomaleic Acid,Sodium Dehydroacetic + Sodium Diacetate had good synthetic inhibition on putrefying microbes in pickled radish.