杨梅果酒对肠道细菌的抑菌效果  

Bacteriostatic Effect of Waxberry Wine on Intestinal Bacteria

作　　者：秦红[1] 宋庆庆[1] 华晓燕[1] 

机构地区：[1]江苏常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《贵州农业科学》2012年第10期157-159,共3页Guizhou Agricultural Sciences

基　　金：常熟理工学院科技创新资助项目"常熟市宝岩生态园杨梅酒制作方案优化及对健康影响的研究"(X1011)

摘　　要：为进一步发掘杨梅果酒的食用价值和药用价值,采用打孔法对自制的12种杨梅果酒进行体外抑菌试验,研究荸荠种杨梅果酒的抑菌功能与肠道抗生素的抑菌效果。结果显示:杨梅果酒抑菌效果优于4mg/mL的盐酸小檗碱片和诺氟沙星以及56%vol白酒、30%糖液。结论:杨梅果酒有明显抑制肠道细菌作用,具有食用价值和药用价值。In order to further explore the edibleness and medical values of waxberry wine,the vitro antibacterial experiments of 12 types of waxberry wine were made by puncture method to test the antibacterial function of waxberry wine and intestinal antibiotics.The results showed that the bacteriostatic effect of waxberry wine was superior to the mixed liquor of 4 mg/mL berberine hydrochloride and norfloxacin,56% white wine（vol） and 30% sugar liquor.It indicated that waxberry wine has obvious antibacterial function,edibleness and medical values.

关 键 词：杨梅果酒 肠道细菌 肠道抗生素 抑菌性能 

分 类 号：TS262.7[轻工技术与工程—发酵工程]