大蒜原汁对乳鸽腹泻大肠杆菌的抗菌效果研究

Research on the Antibacterial Effect of Garlic Juice forEscherichia coli of Pigeon Diarrhea

为检测大蒜汁对乳鸽腹泻大肠杆菌的抗菌作用,采用常量试管稀释法检测4种大蒜汁对乳鸽腹泻大肠杆菌的最小杀菌浓度(MBC)和最小抑菌浓度(MIC)。试验结果表明:37℃时紫皮多瓣蒜的MBC为2.5%,MIC为1.25%;白皮多瓣蒜、独头蒜和三瓣蒜的MBC均为5%,MIC均为2.5%。不同温度下,白皮多瓣蒜、三瓣蒜和独头蒜75℃时的MIC分别为2.5%、10%和10%,三者加热到85℃和95℃后均没有抗菌作用;紫皮多瓣蒜在85℃时有一定的抗菌作用,MIC为2.5%,加热到95℃后没有抗菌作用。4种大蒜汁在37℃时对乳鸽腹泻大肠杆菌均具有抗菌作用,对乳鸽腹泻大肠杆菌病具有良好的预防与治疗作用。

In order to detect the antibacterial effect of garlic juice for Escherichia coli of pigeon diarrhea,the minimum bactericidal concentration(MBC)and minimum inhibitory concentration(MIC)of four kinds of garlic juice for Escherichia coli of pigeon diarrhea are detected by constant test-tube dilution method.The experimental results show that the MBC of purple skin multi-clove garlic at 37℃is 2.5%and MIC is 1.25%,respectively,while the MBC of white skin multi-clove garlic,single clove garlic and triple clove garlic are all 5%and MIC are all 2.5%.At different temperatures,the MIC of white skin multi-clove garlic,triple clove garlic and single clove garlic at 75℃are 2.5%,10%and 10%,and there is no antibacterial effect after it is heated to 85℃and 95℃.The purple skin multi-clove garlic has a certain antibacterial effect at 85℃,with a MIC of 2.5%,and there is no antibacterial effect after it is heated to 95℃.The four kinds of garlic juice have antibacterial effect for Escherichia coli of pigeon diarrhea at 37℃,and have good preventive and therapeutic effect for Escherichia coli of pigeon diarrhea.