摘要
采用最低抑菌浓度(MIC)和滤纸片法研究了洋葱乙醇提取物对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌、黑曲霉和酵母菌的抑制作用,同时研究了洋葱醇提物(OEE)的抑菌持久性及温度对它的影响。结果表明,OEE对各实验菌种均有一定的抑制作用,其中对酵母菌的抑制作用尤其显著,最低抑菌浓度达到3·2g/mL;OEE对各实验菌株具有较好的抑菌持久性,并且在一定范围内,温度对它有显著影响。
The minimum inhibitory concentration（MIC）and filtering paper method were used to study antimicrobial activity of the onion ethanol extract（OEE）against Bacillus subtilis,Staphylococcus aureus,Escherichia coli,Aspergillus niger and yeast.The antimicrobial durability of OEE and the influence of temperature on it were also studied.The results showed obvious inhibition against the tested strains,and proved strong antimicrobial effect to yeast.The MIC of extract against it was 3.2g/mL.Also OEE had good antimicrobial durability,and in a certain range,temperature had significant effect on it.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期153-155,共3页
Science and Technology of Food Industry
关键词
洋葱
乙醇提取物
最低抑菌浓度
最大抑菌圈
持久性
温度
onion
ethanol extract
the minimum inhibitory concentration
the largest inhibition zone
antimicrobialdurability
temperature
