鲜姜汁对大肠杆菌及巨大芽孢杆菌的抑制作用研究  

The Inhibition of the Ginger Juice to the Bacteria

作　　者：翟兴礼[1] 

机构地区：[1]商丘师范学院生命科学学院,河南商丘476000

出　　处：《湖北农业科学》2013年第6期1315-1316,共2页Hubei Agricultural Sciences

基　　金：河南省科技攻关项目(092102210130)

摘　　要：将新鲜生姜研磨过滤获得100%鲜姜汁,稀释成75%、50%、25%3个梯度浓度,以无菌水作为对照,以大肠杆菌(Escherichia coli)、巨大芽孢杆菌(Bacillus magaterium)为试验菌,采用滤纸贴片法测定抑菌作用,比较不同浓度姜汁的抑菌活性。结果表明,随着姜汁浓度的增大,抑菌作用增强。Sterile crushed fresh ginger was filtered with four-layer gauze to obtain the 100% ginger extracting.Adding a certain volume of water by proportion to get the concentration of 75%,50% and 25%,and the sterile water was as the control.By filter paper patched method,the antibacterial activity of ginger juice against Escherichia coli and Bacillus magaterium with different concentration was compared.The results showed that the inhibition enhanced with the increasing of the concentration of ginger juice.

关 键 词：姜汁 抑制作用 大肠杆菌 巨大芽孢杆菌 

分 类 号：S[农业科学]