摘要
主要研究了37℃条件下3种蜡样芽胞杆菌在营养肉汤中的生长状况,建立了37℃下蜡样芽胞杆菌在营养肉汤中的Boltzmann生长模型,3条生长曲线相关系数R2均大于0.97;检测了不同培养时间蜡样芽胞杆菌的产芽胞情况,结果表明1号菌株和4号菌株较早产芽胞,培养相同时间,产芽胞数:1号菌株>4号菌株>标准菌株;采用牛津杯法和平板计数法研究了大蒜精油对蜡样芽胞杆菌的抑制效果,结果表明浓度为10-4的大蒜精油对3种蜡样芽胞杆菌都有很好的抑制效果,3种菌株中1号菌株最难抑制。
In this paper, the growth characteristic of three kinds of Bacillus cereus in nutritional broth at 37℃ was studied. The results showed that the correlation coefficient （R2） of Boltzmann equation is above 0.97. In addition, the spore growth of Bacillus cereus in nutritional broth at 37℃ were determined. The results showed that No. 1 and No.4 strains produced spore earlier than that of standard strains. The order of spore number is No. 1 strains, No.4 strains and standard strains. The antimicrobial activity of garlic essential oil against Bacillus cereus was also studied. It was found that the garlic essential oil with the concentration of 10^4 had good antimicrobial activity against the three kinds of Bacillus cereus, and No.l strains showed the highest resistance to garlic essential oil.
出处
《中国酿造》
CAS
2012年第10期131-134,共4页
China Brewing
关键词
蜡样芽胞杆菌
生长模型
芽胞
大蒜精油
抑菌活性
Bacillus cereus
growth models
spore
garlic essential oil
antimicrobial activity
