大蒜素对柏籽羊肉中葡萄球菌抑菌作用的研究  

Study on bacteriostatic action of allicin on staphylococcus aureus in Hodginsii seed mutton

作　　者：冯彩平[1] 贺莹[1] 焦红英[1] 郭彦伟[1] 宋燕[1] 张凯燕[1] 

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《肉类工业》2015年第3期24-27,共4页Meat Industry

基　　金：山西省高等学校科技创新项目(2013165);山西省大学生创新创业(2014464);吕梁学院大学生创新创业项目(CXCYZD201403)

摘　　要：实验中先制备出大蒜液,测定大蒜中大蒜素的含量,然后测定不同浓度大蒜液对柏籽羊肉中葡萄球菌的抑制效果,检测出蒜液对葡萄球菌的最低抑菌浓度,并分析了大蒜素对葡萄球菌生长曲线产生的影响。结论:大蒜中大蒜素含量是7.8%,大蒜素对葡萄球菌有抑制作用,其最低抑菌浓度是7.19mg/m L。通过对葡萄球菌生长曲线的观察,得出大蒜素在对数生长期对葡萄球菌抑制作用较强,在稳定期大蒜素对葡萄球菌抑制作用不明显。大蒜液浓度越大,培养皿中的抑菌圈直径越大,大蒜液抑制葡萄球菌的效果越明显。The garlic liquid was prepared and the content of allicin in garlic was measured. Then the bacteriostatic effect of different concentrations garlic liquid on Staphylococcus aureus in Hodginsii seed mutton was measured. The minimum inhibitory concentration of garlic liquid to Staphylococcus au- reus was detected. The effects of allicin on Staphylococcus aureus growth curve were analyzed. The re- suits showed that the content of allicin in garlic was 7.8%. Alliein had bacteriostasic effect on Staphylo- coccus aureus. The minimum inhibitory concentration of allicin was 7.19mg/mL. Through the bacterial growth curve, allicin had a stronger inhibition to Staphylococcus aureus in logarithmic growth phase and had litter effect in stable phase. The greater the garlic liquid concentration was, the greater the bacterio- static circle diameter in petri dishes would be. And the bacteriostatic effect of garlic liquid on Staphylo- coccus aureus was more obvious.

关 键 词：大蒜素 蒜液 葡萄球菌 抑菌作用 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]