大蒜抑菌性能及稳定性研究

Study on Bacteriostatic Property and Stability of Garlic

以大蒜汁为研究对象,以大肠杆菌、金黄色葡萄球菌、黑曲霉、毛霉作为有害指示菌,以乳酸杆菌、保加利亚乳杆菌、嗜热链球菌、地衣芽孢杆菌为有益指示菌,利用扩散法进行抑菌实验研究。通过改变大蒜汁浓度、pH值、温度等实验条件,研究大蒜汁对有害菌和有益菌的抑菌影响。结果表明:大蒜汁对不同的微生物抑菌效果不同,对细菌的抑制效果明显强于霉菌;随着大蒜汁浓度的降低,抑菌活性降低甚至消失;在酸性条件下对细菌的抑制效果更为显著;最佳的抑菌温度为35℃;老紫皮大蒜的抑菌效果最好,新鲜白皮大蒜的抑菌效果最弱,而且,大蒜对有害菌的生长影响比对有益菌的生长影响要大。

Taking garlic juice as the research object,taking Escherichia coli,Staphylococcus aureus,Aspergillus niger and Mucor as the harmful indicator bacteria,and Lactobacillus bulgaricus,Streptococcus thermophilus and Bacillus licheniformis as the beneficial indicator bacteria,the bacteriostatic experiment was carried out by diffusion method.By changing the concentration,pH value and temperature of garlic juice,the bacteriostatic effect of garlic juice on harmful bacteria and beneficial bacteria was studied.The results showed that garlic juice had different bacteriostatic effect on different microorganisms,and the bacteriostatic effect on bacteria was significantly stronger than that of mold.As the concentration of garlic juice decreased,the bacteriostatic activity decreased or even disappeared.The inhibition effect on bacteria was more remarkable under acidic conditions.The best bacteriostatic temperature was 35℃.The bacteriostatic effect of old Purple Garlic is the best,and the bacteriostatic effect of fresh white garlic is the weakest.Moreover,garlic has a greater impact on the growth of harmful bacteria than on the growth of beneficial bacteria.