摘要
为了探讨不同浓度生熟大蒜溶液对食品中常见污染细菌的抑菌效果,采用不同浓度的生熟大蒜溶液对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌进行处理,测定抑菌圈和抑菌率。结果表明:不同浓度生熟大蒜液对供试菌的抑制作用随浓度的升高而增强。从抑制率大小来看:对大肠杆菌的抑制作用最强,对金黄色葡萄球菌的抑制作用次之,对枯草芽孢杆菌的抑制作用最弱。生蒜的抑制率明显高于熟蒜。
To discuss the antibacterial effect of raw and cooked garlic solution in different concentrations to food pollution bacteria,Escherichia coli,Bacillus subtilis and Staphylococcus aureus were treated by raw and cooked garlic with different concentrations.The antibacterial circle and bacteriostatic rate were determined.The results showed that ： the inhibition enhanced with the increase of concentration under different concentration of raw and cooked garlic solution.The inhibition rate to Escherichia coli was the strongest,the inhibition rate to Staphylococcus aureus was stronger,and the inhibition rate to Bacillus subtilis was the weakest.The inhibition rate of raw garlic was obviously higher than that of cooked garlic.
出处
《黑龙江农业科学》
2013年第7期113-116,共4页
Heilongjiang Agricultural Sciences
基金
黑龙江省教育厅科学技术研究面上资助项目(12521525)
关键词
生蒜
熟蒜
大肠杆菌
金黄色葡萄球菌
枯草芽孢杆菌
抑菌率
raw garlic
cooked garlic
Escherichia coli
Staphylococcus aureus
Bacillus subtilis
antibacterial rate
