The conclusions were made: the vanillin had the inhibiting effect to the epiphyte, the MIC was 0.118% to Saccharomyces cerevisiae, the MIC was 0.059% to Aspergilla sp., it could be empoldered and developed as a new type of crude food preservative.

  • 结果表明:香兰素对真菌有抑制作用,对酿酒酵母的最小抑菌浓度(MIC)为0.118%,对黑曲霉的最小抑菌浓度为0.059%。可开发研制为一种新型的天然食品防腐剂。

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