理化因素对大蒜液抗菌作用的影响Effects of Physiochemical Factors on Antibacterial Effect of Garlic Juice
李品艾,张玲
摘要(Abstract)：
目的:观察理化因素对大蒜液抗菌作用的影响。方法:应用悬液定量杀菌试验观察大蒜液抗菌作用及浓度、温度、pH、时间对抗菌作用的影响。结果:大蒜液对2种细茵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,其中大蒜液对金黄色葡萄球菌抑制作用最强,大肠杆菌次之。大蒜液对金黄色葡葡球菌和大肠杆菌的MIC分别为0.3,0.6。并且紫外光照射、温度、pH、时间对大蒜液抗菌作用的影响也比较显著。
关键词(KeyWords)： 大蒜液;理化因素;抗菌作用;影响
基金项目(Foundation):
作者(Author): 李品艾,张玲
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