竹醋液对食品污染菌的抗菌作用的研究  

STUDY ON BACTERIOSTASIS OF BAMBOO VINEGAR AGAINST FOOD-POLLUTING BACTERIA

作　　者：常雅宁[1] 俞建瑛[1] 倪炜[1] 沃袅平[1] 

机构地区：[1]华东理工大学应用生物学系,上海200237

出　　处：《林产化学与工业》2005年第4期83-85,共3页Chemistry and Industry of Forest Products

摘　　要：首先确定大肠杆菌、金黄色葡萄球菌和黄曲霉菌的最佳稀释度,分别为107、105和105倍。探讨了在最佳稀释度下,竹醋液的抑制与杀灭菌类的作用。通过最低抑菌浓度、最低杀菌浓度和抑菌圈的研究发现,竹醋液对黄曲霉菌作用最强,大肠杆菌次之,金黄色葡萄球菌相对最差。最低抑菌浓度3者依次为7.5、25和30μL/mL。最低杀菌浓度3者依次为10、30和35μL/mL。At first,optimum degree of dilution of Escherichia coli,Staphylococcus aureus and AspergiUus flavus were determined,which are 107 , 105 and 105 times, .respectively. Then minimum inhibitory concentration （ MIC ） and minimum bactericidal concentration （MBC）of bamboo vinegar against food-plluting bacteria were studied. The experimental result indicated that the bacteriostatic action of bamboo vinegar is the strongest against A. flavus, then is E. coli,the weakest is against S. aureus. The MIC are 7.5,25 and 30 μL/mL,respectively. The MBC are 10,30 and 35 μL/mL, respectively.

关 键 词：竹醋液 食品污染菌 最低抑菌浓度 最低杀菌浓度 抑菌圈 

分 类 号：TQ91[化学工程] S795[农业科学—林木遗传育种]