摘要
采用平板菌落计数法,通过计算抑菌率,比较了不同浓度的生熟洋葱汁液对常见的2种细菌的抑制作用.结果表明:不同浓度的洋葱汁液之间以及生熟洋葱汁液之间的抑菌效果差异均达到极显著水平;高浓度的洋葱汁液的抑菌效果极显著优于低浓度洋葱汁液;同种浓度下生洋葱汁液的抑菌效果极显著优于熟洋葱汁液;洋葱汁液对金黄色葡萄球菌的抑制作用极显著大于对大肠杆菌的抑制作用.
The dull colony notation was adopted to measure restraining effect on two common kinds of bacterias with different concentrations of raw and cooked onion juice. The results showed that the difference of antibacterial effect was extremely remarkable under different concentrations of onion juice, as well as between raw and cooked onion juices Antibacterial effect of high concentration was remarkably superior to the antibacterial effect of low concentration; The cooked onion juice of the same concentration was not as good as the raw onion juice, the difference of antibacterial effect was extremely significant; Compared with Escherichia coli, restraining effect on Staphylococcus aureus was extromely better.
出处
《周口师范学院学报》
CAS
2009年第2期96-97,共2页
Journal of Zhoukou Normal University
关键词
洋葱
抑菌作用
抑菌率
onion
antibacterial action
antibacterial rate
