| 大蒜与芦荟抑菌作用的比较研究 |
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| 引用本文： | 张二芳,王峰,王卫兵. 大蒜与芦荟抑菌作用的比较研究[J]. 食品科技, 2011, 0(7): 248-249,254 |
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| 作者姓名： | 张二芳 王峰 王卫兵 |
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| 作者单位： | 吕梁学院; |
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| 基金项目： | 国家自然科学基金(30670152) |
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| 摘 要： | 采用滤纸片法和液体稀释法对大蒜、芦荟原汁及其稀释液的抑菌作用进行研究,结果表明大蒜对3种供试菌的抑菌作用强于相应浓度的芦荟的抑菌作用。随稀释程度增强,芦荟和大蒜的抑菌力均减弱。
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| 关 键 词： | 大蒜 芦荟 抑菌作用 |
Antimicrobial activity of garlic and aloe vera L.var chinensis(Haw) berger extracts |
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| ZHANG Er-fang,WANG Feng,WANG Wei-bing. Antimicrobial activity of garlic and aloe vera L.var chinensis(Haw) berger extracts[J]. Food Science and Technology, 2011, 0(7): 248-249,254 |
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| Authors: | ZHANG Er-fang WANG Feng WANG Wei-bing |
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| Affiliation: | ZHANG Er-fang,WANG Feng,WANG Wei-bing(Lvliang College,Lvliang 033000) |
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| Abstract: | The antimicrobial activities of the raw garlic juice and the raw garlic juice`s different concentration dilution liquid were studied with filter paper and liquid dilution.The result showed that the antimicrobial effect of the garlic raw juice and different concentration dilution liquid were strong on three tested strains than the corresponding concentration of aloe vera.with the increased dilution,antimicrobial effect of garlic and aloe are weakened. |
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| Keywords: | garlic aloe antimicrobial activity |
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