大蒜汁液对鸡源致病菌的抑菌作用研究

Antimicrobial Activity of Garlic Juice on the Pathogenic Bacteria from Chicken

研究大蒜汁液对各致病菌的抑菌能力,旨在为大蒜能在鸡蛋保鲜中的应用提供研究基础。试验测定了大蒜汁对致病菌大肠杆菌、沙门氏菌、金黄色葡萄球菌、及鸡蛋表面混合菌的抑菌能力、最小抑菌浓度(MIC)和最小杀菌浓度(MBC)。结果表明:不同浓度的大蒜汁液对各致病菌抑菌能力依次为沙门氏菌>大肠杆菌>金黄色葡萄球菌>鸡蛋表面混合菌。大蒜汁液在对大肠杆菌和沙门氏菌的MIC和MBC均分别为1.25%和2.5%,对金黄色葡萄球菌和鸡蛋表面混合菌的MIC和MBC均分别为5%和7.5%。大蒜汁液对各致病菌有强的抑菌和杀菌能力,将大蒜汁液作为生物防腐剂或保鲜剂对鸡蛋保鲜具有可能。

The experiment studied the antimicrobial activity of the garlic juice on the pathogenic bacteria to set up theory foundation for the application of the garlic in retaining freshness of eggs. The antimicro- bial activity of garlic juice on Escherichia coli, Salmonella , Staphylococcus aureus and mixed bacteria on the surface of eggs were measured and the inhibition zone diameters, minimum inhibitory concentration （MIC） and minimal bactericidal concentration （MBC） were determined in this paper. The results showed that antimicrobial activity of the different concentrations of the garlic juice varied and that displayed a decrease tendency of Salmonella〉 Escherichia coli〉Staphylococcus aureus〉 mixed bacteria from the sur- face of eggs. The MIC and MBC of Garlic juice on Escherichia coli and Salmonella were 1.25% and 2.5%, respectively, and those on Staphylococcus aureus and bacteria from the surface of eggs were 5 % and 7.5% respectively. The study indicated that garlic juice had the strong bacteriostatic and bactericidal capacity for different pathogens and garlic juice could be used as a biological preservative in retaining freshness of eggs.