摘要
该文采用抑菌圈法研究了大蒜的水提取物、乙醇提取物和酸性水溶液的提取物对蜡样芽孢杆菌的抑制作用。结果表明大蒜的乙醇提取物的抑菌效果好过水提取物,酸性的水溶液提取物效果最好,可以较好地控制蜡样芽孢杆菌的生长,有较好的应用前景。
By measuring the diameter of inhibition zone, effects of aqueous extracts, ethanol extracts and acidic aqueous extracts from Allium sativum on Bacillus cereus were discussed. The results showed that the bacteriostatic effect of ethanol extracts was better than that of aqueous extracts. The bacteriostatic effect of acidic aqueous extracts from Allium sativum was the best, which could restrain Bacillus cereus growth and had good perspec- tive and practicability.
出处
《中国酿造》
CAS
北大核心
2011年第11期118-120,共3页
China Brewing
关键词
蜡样芽孢杆菌
大蒜提取物
抑菌圈
Bacillus cereus
extracts of Allium sativum
inhibition zone
