食醋对肠道杆菌抑菌作用的观察

An Observation of the Growth Inhibition Effect of Vinegar on Intestinal Bacilli

目的 对白醋、米醋、老陈醋进行体外抑菌试验 ,测定其最低抑菌浓度 (MIC)。 方法 采用肉汤稀释法检测食醋对大肠埃希菌、鼠伤寒沙门菌、福氏志贺菌、奇异变形杆菌、肺炎克雷伯菌的MIC。 结果 测得白醋对上述五种细菌的MIC分别为 4.7%、4.7%、5 .3 %、4.7%、5 .0 % ;米醋相应MIC为 3 .6%、3 .0 %、3 .3 %、3 .3 %、3 .0 % ;老陈醋相应MIC为 1.7%、2 .0 %、1.3 %、2 .0 %、1.7%。 结论 三种食醋对肠道杆菌均有明显抑制作用 。

Objective To do research on the growth inhibition effect of white vinegar,rice vinegar and mature vinegar on intestinal bacilli. Methods The vinegar was diluted by liquid culture medium and the inhibition effect was observed on following bacteria: E.coli, S.typhimurium, S.flexneri, P.mirabilis, K.pneumoniae. Results The minimal inhibitory concentration(MIC) of white vinegar for above bacteria were 4.7%,4.7%,5.3%,4.7% and 5.0%. The corresponding data of rice vinegar were 3.6%,3.0%,3.3%,3.3% and 3.0%. The MIC of mature vinegar were 1.7%,2.0%,1.3%,2.0% and 1.7%. Conclusions Vinegar indicated significant inhibitory effect on intestinal bacilli and the effect rised with the increase of the gross acid.