摘要
用琼脂扩散法测得６０℃下浸泡０．５小时的炒青提取液对金黄色葡萄球菌的抑制效果最佳，炒青对金黄色葡萄球菌的最低抑制浓度是０．１％，并测得当年炒青的抑菌作用最好、隔年次之、三年后抑菌作用明显下降。
Extract of tea which was held at 60℃ showed the str ongest bactericidal activity for Staphylococcus aures by an agar diffusion method. Our results provided that the lowest concentration of tea extract for its ability to inhibit the growth of staphylococcus aures was 0.1%(W/V). Tea also showed the strongest bactericidal activity against staphylococcus aures this year, the next year stronger, and the year after next bactericidal activity decreased obviously.
出处
《华东师范大学学报（自然科学版）》
CAS
CSCD
北大核心
1999年第2期100-103,共4页
Journal of East China Normal University(Natural Science)
