摘要
为研究大蒜汁的体外抑菌作用,选用金黄色葡萄球菌、大肠杆菌、枯草杆菌为试验菌株,分别测定大蒜汁对3种试验菌株的最小抑菌浓度.结果表明:大蒜汁的抑菌作用随着蒜汁浓度的减小而减弱,大蒜汁对大肠杆菌、金黄色葡萄球菌以及枯草杆菌的最小抑制浓度分别为12.5%、25%和25%(体积分数).大蒜汁在pH值为弱酸性的环境下抑菌作用较强.随着温度的升高大蒜汁抑菌作用逐渐减弱直至消失.在室温条件下大蒜汁的抑菌效果最好,在55℃大蒜汁的抑菌作用随着热处理时间的延长而逐渐减弱,加热3 h后抑菌作用完全消失.对影响大蒜汁抑菌作用因素的考查为大蒜的进一步开发利用提供了理论依据.
To study the antibacterial effect of garlic juice in vitro,Staphylococcus aureus,Escherichia coli,Bacillus subtilis were used as test strains.The minimum inhibitory concentration of garlic juice against these three strains were determined in this paper,The results show that： the antibacterial effect of garlic juice reduces with the decrease of the concentration of garlic juice,the minimum inhibitory concentration of garlic juice againist Escherichia coli,Staphylococcus aureus and Bacillus subtilis are 12.5 %,25 % and 25 % respectively.Garlic juice has strong inhibition when the pH value is acidic environment,and its inhibition gradually weakens as the temperature rises,at last its inhibitory effect can disappear.At room temperature,the antibacterial activity of garlic juice is best,at 55 ℃,the antibacterial effect of garlic juice gradually weakens as heat treatment time extends,and antibacterial effect of garlic juice disappears after 3 h.The investiagtion of factors of inhibitory effect provides a theoretical basis for the further exploitation and utilization of garlic.
出处
《沈阳化工大学学报》
CAS
2012年第1期47-52,共6页
Journal of Shenyang University of Chemical Technology
关键词
大蒜汁
抑菌作用
最小抑菌浓度
garlic juice
antibacterial effect
minimum inhibitory concentration
