摘要
研究了大蒜和大蒜油对不同细菌的抑菌作用及与生姜的比较,并进行了大蒜和生姜对辣椒的抑霉试验,以期将它们应用于食品的防腐保鲜。大蒜油的制备采用乙醇浸提法,抑菌试验采用滤纸片法。结果显示大蒜的抑菌效果以大肠杆菌最为显著。而生姜则对链球菌的抑菌效果较为明显。总体抑菌效果比较,大蒜对细菌和霉菌的抑制效果优于生姜。
In this paper, we compared the function of bacteriostasis of garlic and garlic oil on different bacteria, along with comparison with ginger. The results showed that the bacteriostatic effect of garlic on E. coil is most remarkable among the bacteria involved in this investigation. The effect of ginger, however, is not as strong as garlic＇s. It＇s effect on Streptococcus sp. is most remarkable. In a word, we can get the conclusion easily that the bacteriostatic effect of garlic is better than ginger＇s.
出处
《食品与机械》
CSCD
北大核心
2006年第3期71-72,共2页
Food and Machinery
关键词
大蒜
大蒜油
抑菌作用
生姜
Garlic
Garlic oil
Bacteriostatic effect
Ginger
