| 香辛料提取物抑菌效果的研究 |
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| 引用本文： | 李巍. 香辛料提取物抑菌效果的研究[J]. 农产品加工．学刊, 2012, 0(3): 142-143 |
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| 作者姓名： | 李巍 |
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| 作者单位： | 沈阳市产品质量监督检验院 |
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| 摘 要： | 研究了几种香辛料提取物对食品中常见腐败菌的抑菌作用。结果表明,甘草和姜黄对大肠杆菌,甘草、小茴香和姜黄对荧光假单胞,肉豆蔻对清酒乳杆菌的生长具有明显的抑制效果。
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| 关 键 词： | 香辛料 最小抑菌浓度(MIC) 最小杀菌浓度(MBC) |
Inhibitory Effect of Plant Spice Extracts |
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| LI Wei. Inhibitory Effect of Plant Spice Extracts[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(3): 142-143 |
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| Authors: | LI Wei |
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| Affiliation: | LI Wei(Shenyang Product Quality Supervision and Inspection Institute,Shenyang,Liaoning 110022,China) |
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| Abstract: | The antimicrobial effects of several spice extracts on common spoilage bacteria in food products are investigated.The results show that licorice and turmeric extracts exhibit significant inhibitory effects on the growth of Escherichia coli,while, antibacterial activity of extracts from licorice,cumin and turmeric against Fluorescent Pseudomonas,activity of nutmeg extracts from Lactobacillus sake are also significant. |
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| Keywords: | spices minimum inhibitory concentration(MIC) minimum bactericidal concentration(MBC) |
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