| 蒜渣多糖体外抑菌效果的研究 |
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| 引用本文： | 顾林,孔凡伟,王金玺. 蒜渣多糖体外抑菌效果的研究[J]. 食品科技, 2011, 0(11): 166-168 |
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| 作者姓名： | 顾林 孔凡伟 王金玺 |
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| 作者单位： | 扬州大学食品科学与工程学院; |
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| 基金项目： | 江苏省苏北科技特色产业项目(BC2009415) |
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| 摘 要： | 采用分光光度法测定蒜渣水提多糖和碱提多糖在体外对大肠杆菌,沙门氏菌,金黄色葡萄球菌的作用。结果表明:10、1、0.1、0.01、0.001 mg/mL的多糖液对大肠杆菌,沙门氏菌,金黄色葡萄球菌的生长均有一定的抑制作用,并且随着多糖浓度的增加,多糖抑菌效果越明显。
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| 关 键 词： | 蒜渣 多糖 抑菌 |
The antimicrobial activity of garlic residues polysaccharides in vitro |
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| GU Lin,KONG Fan-wei,WANG Jin-xi. The antimicrobial activity of garlic residues polysaccharides in vitro[J]. Food Science and Technology, 2011, 0(11): 166-168 |
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| Authors: | GU Lin KONG Fan-wei WANG Jin-xi |
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| Affiliation: | GU Lin,KONG Fan-wei,WANG Jin-xi (School of Food Science and Engineer,Yangzhou University,Yangzhou 225127) |
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| Abstract: | This research studied the antimicrobial activity of garlic residues polysaccharides in vitro.The results showed that: 10 mg/mL,1 mg/mL,0.1 mg/mL,0.01 mg/mL,and 0.001 mg/mL multiple sugar solution has a certain effect on the growth of Escherichia coli,Salmonella,Staphylococcus aureus and the more the polysaccharides,the more obvious inhibitory effect it have. |
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| Keywords: | garlic residues polysaccharides antimicrobial activity |
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