摘要
实验以抑菌圈直径为指标测定大蒜油联合益生菌的抗菌活性。抑菌圈实验结果表明,单独使用大蒜油的抑菌效果明显,而大蒜油与枯草杆菌、保加利亚乳杆菌和嗜热链球菌联合时的抑菌效果与其单独作用无明显差异。
Inhibition zone was carried out by the agar diffusion method to determine the antivims activity of garlic oil combined with Ptobiotics in Vitro. The results indicated that garlic oil had obvious inhibition on Staphylococcus aureus, Salmonella ψ, Escherichia coli, but had no better inhibition combined with Bacillus subtilis, Streptococcus, Lactobacillus bulgaricus .
出处
《食品工业》
北大核心
2010年第3期7-8,共2页
The Food Industry
关键词
大蒜油
益生菌
抗菌
garlic oil
ptobiotics
antivirus activity
