大蒜汁的抑菌作用研究

Study on the Bacteriostasis of Garlic Juice

目的:探讨大蒜汁对细菌和真菌的抑制作用.方法:选取大肠埃希菌、金黄色葡萄球菌、铜绿假单胞菌、白色念珠菌为受试菌,采用滤纸片法分别测定大蒜汁对各受试菌的抑菌环直径和最低抑菌浓度(MIC).结果:大蒜汁对大肠埃希菌、金黄色葡萄球菌、铜绿假单胞菌、白色念珠菌的抑菌环直径分别为(10±1.58)mm、(29±1.94)mm、(10±0.79)mm、(41±1.77)mm;对大肠埃希菌、金黄色葡萄球菌、铜绿假单胞菌、白色念珠菌的MIC分别为6.25%、12.5%、50%、3.125%.结论:大蒜汁对大肠埃希菌、金黄色葡萄球菌、铜绿假单胞菌、白色念珠菌均有抑制作用,且对白色念珠菌的抑菌效果最好.

Objective To investigate the inhibitory effects of garlic juice on bacteria and fungi.Methods Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa,and Candida albicans were used as the test bacteria.The diameter of inhibitory ring and the minimal inhibitory concentration(MIC)of garlic juice against these test bacteria were determined by filter paper method respectively.Results The inhibition ring diameters of garlic juice against Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa,and Candida albicans were(10±1.58)mm,(29±1.94)mm,(10±0.79)mm,(41±1.77)mm respectively;MIC for Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa,and Candida albicans is 6.25%,12.5%,50%,3.125%respectively.Conclusion Garlic juice had inhibitory effects on Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa,and Candida albicans,and had the best antibacterial effect against Candida albicans.