摘要
对南瓜的抑菌作用进行研究,结果表明,一定浓度的南瓜提取液对枯草芽孢杆菌、大肠杆菌、毛霉有一定的抑菌作用,并对南瓜提取液的最低抑菌浓度进行了测定。
The antimicrobial and antiseptic action of pumpkin was studied. The results showed that pumpkin antimicrobial with a certain concentration could inhibit the growth of escherichia coli, Bacillus subtilis, racemosus in some degree. And the Minimum Inhibition Concentration of pumpkin antimicrobial is assaied.
出处
《食品科技》
CAS
北大核心
2005年第10期37-39,共3页
Food Science and Technology
关键词
南瓜
抑菌
MIC值
pumpkin
antimicrobial
MIC（Minimum Inhibition Concentration）
