摘要
为了解大蒜液杀菌效果及影响因素 ,进行了悬液定量杀菌试验。结果 ,以大蒜液原液对悬液中大肠杆菌作用 5min、对金黄色葡萄球菌作用 10min、对白色念珠菌作用 2 0min ,杀灭率均达到 10 0 %。在试验条件下 ,随着大蒜液pH值增高其杀菌效果下降 ,菌悬液中含 10 %以上小牛血清对其杀菌效果有影响 ,温度在 10～ 35℃内杀菌效果无明显影响。结果指出 。
In order to know the germicidal efficacy of garlic solution and its influencing factors, suspension quantitative germicidal test was carried out. The results showed that the killing rates of Escherichia coli in suspension exposed to the stock solution of garlic solution for 5 min, Staphylococcus aureus exposed for 10 min and Candida albicans exposed for 20 min were 100%. Under the test conditions, its germicidal efficacy decreased with increasing pH value of garlic solution. Higher than 10% calf serum in the bacterial suspension had influence on its germicidal efficacy. Temperature within 10～35℃ had no obvious influence on its germicidal efficacy. The results indicated that the garlic solution had good efficacy in killing vegetative form of bacteria and fungi.
出处
《中国消毒学杂志》
CAS
2004年第3期186-188,共3页
Chinese Journal of Disinfection
关键词
大蒜液
金黄色葡萄球菌
大肠杆菌
白色念珠菌
garlic solution
Staphylococcus aureus
Escherichia coli
Candida albicans
