Optimization of bacteriostasis of common preservatives for spoilage bacteria in Capsicum Chinese sauce

The bacteriostasis of four common preservatives on 20 kinds of spoilage bacteria isolated from Capsicum chinense sauce was determined, including sodium benzoate, potassium sorbate, sodium dehydroacetate, sodium nipagin ester. The minimal inhibition concentration (MIC) of different preservatives for20 kinds of spoilage bacteria was determined by microdilution method. A11 and C8 as the test bacteria, the preservatives formula of Capsicum chinense sauce was optimized as bacteriostatic diameter of indicators. The best preservatives formula was sodium benzoate 0. 24mg / mL, potassium sorbate 0. 12mg / mL, sodium dehydroacetate 0.048mg/mL and sodium nipagin ester 0.06mg/mL. The diameter of inhibition zone of A11 was measured to be 6.83mm in this condition.