中文摘要：

为解决鱿鱼丝加工过程中的真菌污染问题,选取脱氢醋酸钠、双乙酸钠、山梨酸钾、丙酸钙、苯甲酸钠、R-多糖、纳他霉素和尼泊金乙酯对鱿鱼丝中分离出的优势腐败真菌进行牛津杯抑菌试验,然后采用响应面法进行复合优化.结果表明,脱氢醋酸钠、纳他霉素、尼泊金乙酯抑菌剂效果较好,其最小抑菌浓度分别为0.05 g·（100 m L）~（-1）、0.09~0.1μg·m L~（-1）和0.05 g·（100 m L）~（-1）;复合抑菌剂最优配方为脱氢醋酸钠0.015 g·m L~（-1）、纳他霉素0.08μg·m L~（-1）和尼泊金乙酯0.02 g·m L~（-1）,在此条件下的抑菌率可达（95.45±0.49）%.

英文摘要：

Sodium acetate, sodium diacetate, potassium sorbate, calcium propionate, sodium benzoate, R- polysaccharides, natamycin, nipagin complex esters are tested as inhibitors for the predominant corruption fungus isolated from the shredded squid to solve the problem of fungal contamination during production. An optimal combination method of different inhibitors is applied using the response surface method. The results indicate that the more effective inhibitors found through the proposed laboratory work are sodium acetate, natamycin and nipagin. The minimum inhibitory concentrations （MIC） of these inhibitors are 0.05 g·（100 mL）^-1, 0.09-0. 1μg.mL^-1 and 0.05 g·（100 mL）^-1 ,respectively. The optimum prescription for each inhibitor is sodium acetate 0.015 g.mL^-1, natamycin 0.08μg·mL^-1 and nipagin 0.02 g·mL^-1, respectively. Under this condition the rate of anti-microbial inhibition reaches as high as （95.45±0.49）%.