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梅干菜提取物抑菌作用的研究 被引量:3

Study on bacteriostasis of preserved mustard extract
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摘要 研究了梅干菜的无水乙醇提取物对三种细菌、一种酵母菌和一种霉菌的抑制作用。结果表明,一定浓度的梅干菜提取物对供试的枯草芽孢杆菌、金黄色葡萄球菌和啤酒酵母都有较好的抑制作用,对上述供试菌的最低抑菌浓度(MIC)分别为0·2、0·1、0·3g/mL。但对大肠杆菌和黑曲霉无抑制作用。 The antimicrobial effects of alcohol extract from preserved mustard against three kinds of germs,one kind of yeasts and one kind of molds were studied.The results showed that preserved mustard extract had antimicrobial effect against Bacillus subtilis, Staphylococcus aureus and Saccharomyes cerevisiae, the minimum inhibition concentrations(MIC) against these tested strains were 0.2,0.1, 0.3g/mL respectively.But the extract hadn ' t antimicrobial effect against Escherichia coil and Aspergillus niger.
出处 《食品工业科技》 CAS CSCD 北大核心 2009年第8期106-107,共2页 Science and Technology of Food Industry
基金 湘潭大学博士科研启动基金资助项目(07QDZ21)
关键词 梅干莱提取物 抑菌作用 最低抑菌浓度(MIC) preserved mustard extract antimicrobial effect minimum inhibition concentrations(MIC)
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