摘要
采用平板菌落计数法,计算抑菌率,比较不同浓度的生熟大蒜对常见的3种细菌和酵母菌的抑制作用。结果表明:大蒜对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌和酵母菌均具有一定的抑制作用,且生蒜的抑菌作用极显著高于熟蒜。不同浓度生熟蒜汁的抑菌率之间的差异达到极显著水平,高浓度的蒜汁的抑菌作用比低浓度的抑菌作用强。
The dull colony notation was adopted to measure restraining effect on three common kinds of bacterias and Saccharomyces cerevisiae with different concentrations of the garlic juice. The result showed that the garlic juice had stronger antibacterial action against Escherichia coli, Bacillus subtilis ,Staphylococcus aureus and Saccharomyces cerevisiae. The riped garlic juice of the same concentration was not as good as the fresh garlic juice. The difference was extremely remarkable. The restraining effect was more evident as the concentration was high.
出处
《安徽农业科学》
CAS
北大核心
2007年第2期414-415,共2页
Journal of Anhui Agricultural Sciences
关键词
大蒜
大蒜素
抑菌作用
Garlic
Allicin
Antibacterial action
