大蒜酒体外抑菌试验研究  

Study on the bacteriostatic test in vitro of garlic wine

作　　者：周文化[1,2] 张海玲[1,3] 李瑶 谭懂哲 

机构地区：[1]中南林业科技大学食品科学学院,长沙410004 [2]茶陵永光食品公司,茶陵412006 [3]南昌大学生命科学学院,南昌330047 [4]长沙环保职业技术学院,长沙410004

出　　处：《食品科技》2010年第6期115-118,共4页Food Science and Technology

基　　金：国家星火计划项目(2008GA770018);湖南省青年骨干教师培养对象资助项目

摘　　要：研究大蒜酒对不同细菌的体外抑菌作用,探讨大蒜酒保健作用提供依据。大蒜酒采用乙醇浸提法与发酵相结合方式制作,抑菌试验采用滤纸片法。结果表明:大蒜原汁和大蒜酒对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌都具有较强的抑制作用,大蒜酒的抑菌率与大蒜原料的抑菌率之间存在的有一定的差异,大蒜原汁的抑菌作用比大蒜酒的抑菌作用强。We compared the function of bacteriostasis of garlic juice and garlic wine different bacteria,along with comparison with ethanol.The results showed that the bacteriostatic effect of garlic juice and wine on E.coli,Streptococcus sp.,Proteus vulgaris,Bacillus subtilis,Staphylococcus aureus.The effect of garlic wine,however,is not as strong as garlic wine.It＇s effect on E.coli.is most remarkable.In a word,we can get the conclusion easily that it is necessary that it was added the other material when processing garlic wine.

关 键 词：大蒜 大蒜酒 抑菌试验 

分 类 号：TS262.91[轻工技术与工程—发酵工程]