食品中的有機(jī)酸對微生物生長的抑制作用探討

Discussion on the Inhibitory Effect of Organic Acids in Foods on the Growth of Microorganisms

CHEN Ling （YiliTechnicianTrainingInstitute，Yining835ooo，China）

Abstract： This paper systematically explores the mechanism of action by which organic acids in foods inhibit thegrowth of microorganisms.The antibacterial efects are discussed through such approaches as reducing the environmental pH value，disrupting thecellstructure of microorganisms，and interfering with the metabolic processes. Additionally， the impacts of the tpes andconcentrations of organic acids as wellas environmental factors on the antibacterial eficiencyare analyzed.On this basis，application suggestions are put forward，including selecting appropriate organic acids for different microorganisms，balancing the antibacterial effect and food quality，and optimizing environmental conditions，so as to provide atheoretical reference for the safe and eficient utilizationof organic acids in the food industry.

Keywords： organic acids; microorganisms; food preservation

微生物的滋生不僅會導(dǎo)致食品變質(zhì)，縮短貨架期，嚴(yán)重時(shí)還可能引發(fā)食源性疾病，威脅公眾健康。（剩余4245字）