文献类型：期刊文献

中文题名：竹醋液对食品污染菌的抗菌作用的研究

英文题名：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：[1]华东理工大学应用生物学系,上海200237

年份：2005

卷号：25

期号：4

起止页码：83

中文期刊名：林产化学与工业

外文期刊名：Chemistry and Industry of Forest Products

收录：CSTPCD;;EI(收录号：2006069687076);Scopus;CSCD:【CSCD_E2011_2012】；

语种：中文

中文关键词：竹醋液;食品污染菌;最低抑菌浓度;最低杀菌浓度;抑菌圈

外文关键词：bamboo vinegar; food-polluting bacteria; minimum inhibitory concentration; minimum bactericidalconcentration; bacteriostatic circle

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.