蔓越莓及蔓越莓制品体外抑菌试验的测定与分析

Determination and analysis of in vitro antibacterial test of cranberry and cranberry products

研究蔓越莓及蔓越莓制品对不同细菌的抑菌作用,为蔓越莓的保健和预防疾病功能提供数据支持。采用牛津杯法对蔓越莓及制品进行体外抑菌实验和最小抑菌浓度检测。蔓越莓浆果、蔓越莓干、蔓越莓提取物、蔓越莓蜜饯对不同试验菌有不同程度的抑制作用。蔓越莓及蔓越莓制品对不同试验菌的抑制存在差异,蔓越莓提取物的抑菌能力最强,对生孢梭菌、枯草芽孢杆菌抑菌作用更为突出。

In order to provide data support for the health care and disease prevention functions of cranberry,the antibacterial and antifungal effects of cranberry and cranberry products on different bacteria and fungi were investigated.In vitro antibacterial and antifungal tests and minimum inhibitory concentration detection of cranberry and its products were carried out by Oxford cup method.The results indicated that cranberry berries,dried cranberries,cranberry extracts and preserved cranberries had different inhibitory effects on different test bacteria and fungi.There were differences in the inhibition of cranberry and cranberry products against different test microorganisms.Cranberry extract had the strongest antibacterial and antifungal activities,especially against Clostridium sporogenes and Bacillus subtilis.