大蒜对干发酵香肠中肠道菌的抑制作用研究

本文以植物乳杆菌6003作为乳酸菌发酵剂，以大肠菌O139和鼠伤寒沙门氏菌代表肠道菌，添加于模拟干发酵香肠肉汤中。通过不同浓度的大蒜对模拟肉汤影响研究，表明0．05％大蒜和0．1％大蒜即分别能有效延缓模拟肉汤中鼠伤寒沙门氏菌的增殖及大肠菌O139的增殖。l％的大蒜能完全阻止二种肠道菌在发酵期间的增殖。1％浓度大蒜对乳酸菌发酵剂没有抑制作用。

Study on Garlic Inhibition on Enterobacteria in Dry Fermented Sausage

L.plantarum 6003 was used as LABstarter added in the broth with E.coli O139 and S.typhimurium being representedenterobacteria to imitate dry fermented sausage.The effects of garlic with different concentrations added to the imitating broth werestudied.In revealed that 0.05% and 0.1% garlic could effectively delay the growth of E.coli O139 and S.typhimurium espectively while1% garlic could inhibit completely the growth of the enterobacteria,but 1% garlic had no inhibition on the LAB starter.