大蒜液抗菌活性的研究  

Research on Antibacteria Activities of Garlic Solution

作　　者：葛红莲[1] 赵锦慧[1] 李军伟[1] 

机构地区：[1]周口师范学院生命科学系,河南周口466000

出　　处：《河南农业科学》2011年第10期102-104,共3页Journal of Henan Agricultural Sciences

基　　金：河南省教育厅项目(2008A180037);周口师范学院青年科学基金(zknuqn200604)

摘　　要：为评价大蒜液的抗菌活性,以2×105cfu/mL的芽孢杆菌、金黄色葡葡球菌和大肠杆菌为受试菌,进行体外抑菌试验,测定大蒜液的最低抑菌浓度(MIC)和最小杀菌浓度(MBC)。结果表明:大蒜液对3种细菌都有较强的抑制作用,并且抑制的效果随着大蒜液体积分数降低而逐渐降低,其中大蒜液对芽孢杆菌抑制作用最强,金黄色葡萄球菌次之,大肠杆菌最弱。大蒜液对芽孢杆菌、金黄色葡葡球菌和大肠杆菌的MIC分别为40%、60%、80%,MBC分别为40%、60%、原液。In order to evaluate the antbaeteria activities of garlic solution,Bacillus spp,Escherichia coli and Staphylococcus aureus were used in this study.The minimum inhibitory and bactericidal concentration of garlic solution to three kinds of bacteria were tested by using 2×105 cfu/mL of Bacillus spp,Escherichia coli and Staphylococcus aureus.The results showed the garlic solution had the inhibitory effect to the three bacteria,and the bacteriostatic effect was decreased with concentration of garlic solution decreasing.Moreover,the bacteriostatic effect of the garlic solution was strongest to Bacillus spp,then to Staphylococcus aureus.The bacteriostatic effect of the garlic solution was weakest to Escherichia coli.MIC of garlic solution to Bacillus spp,Escherichia coli and Staphylococcus aureus was 40%,60% and 80% respectively.MBC of garlic solution to Bacillus spp,Staphylococcus aureus and Escherichia coli was 40%,60% and stock solution of garlic,respectively.

关 键 词：大蒜液 抑菌作用 最低抑菌浓度 最小杀菌浓度 芽孢杆菌 

分 类 号：S633.4[农业科学—蔬菜学]