摘要
用组织块分离法和平板涂布法筛选出对葡萄致腐菌有抑制效果的相应浓度和新鲜度大蒜汁。结果表明:放置12 d的陈大蒜汁比新鲜大蒜汁的抑菌效果差,大蒜汁存放时间对体外熏蒸抑菌效果影响比直接接触法明显。新鲜大蒜汁对灰霉、黑曲霉、青霉和根霉的MIC分别为2.5%、6.25%、6.25%、12.5%,MBC分别为12.5%、12.5%、25%、12.5%;陈大蒜汁对灰霉、黑曲霉、青霉和根霉的MIC分别为50%、12.5%、12.5%、50%,MBC分别为50%、12.5%、25%、50%。大蒜汁对青霉的抑菌效果最好,对黑曲霉的杀菌效果最好。
The corresponding concentration and freshness degree of garlic juice with inhibition effect on grape pathogenic bacteria are screened by tissue block separation and plate coating methods.The results show that the antimicrobial effect of aged garlic juice stored for 12 days is worse than that of fresh garlic juice,and the effect of garlic juice storage time on in vitro fumigation and antimicrobial effect is more obvious than that of direct contact method.The MIC of fresh garlic juice to Botrytis cinerea,Aspergillus niger,Penicillium and Rhizopus is 2.5%,6.25%,6.25%,12.5%respectively,the MBC is 12.5%,12.5%,25%,12.5%respectively;the MIC of aged garlic juice to Botrytis cinerea,Aspergillus niger,Penicillium and Rhizopus is 50%,12.5%,12.5%,50%respectively,the MBC is 50%,12.5%,25%,50%respectively.Garlic juice has the best bacteriostatic effect on Penicillium and the best bactericidal effect on Aspergillus niger.
作者
张薇
罗吉庆
江丽慧
张永杰
陈莹琪
ZHANG Wei;LUO Ji-qing;JIANG Li-hui;ZHANG Yong-jie;CHEN Ying-qi(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China)
出处
《中国调味品》
CAS
北大核心
2019年第11期67-71,共5页
China Condiment
基金
国家自然科学基金(NSFC31600993)
校内人才引进项目(2016RCL15)
四川省科技厅项目(2018JY0099)
关键词
葡萄
致腐菌
大蒜汁
抑制效果
grape
pathogenic bacteria
garlic juice
inhibitory effect
