| 大蒜浸提液的抑菌效应 |
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| 引用本文： | 李建涛,刘书深,刘姝玮,张倩.大蒜浸提液的抑菌效应[J].黑龙江农业科学,2017(1). |
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| 作者姓名： | 李建涛 刘书深 刘姝玮 张倩 |
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| 作者单位： | 1. 威海市立医院,山东 威海,264200;2. 山东大学 海洋学院,山东 威海,264209 |
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| 摘 要： | 为选用合适的浓度大蒜浸提液进行生物抑菌时,将大蒜浸提液添加到细菌培养基中,配制成不同浓度(0、3%、6%、9%、12%、15%和18%)的液体和固体培养基,用这些培养基分别培养3种细菌(大肠杆菌、枯草芽孢杆菌和变形杆菌),观察大蒜浸提液对不同细菌的抑菌效应。结果表明:随着大蒜浸提液在培养基中浓度升高,其抑菌效果逐渐增强,并且当大蒜浸提液的浓度超过12%后,细菌的菌落直径和繁殖速率下降最明显。
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| 关 键 词： | 大蒜浸提液 细菌 生物学效应 |
Inhibitory Effects of Garlic Extract |
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| LI Jian-tao,LIU Shu-shen,LIU Shu-wei,ZHANG Qian.Inhibitory Effects of Garlic Extract[J].Heilongjiang Agricultural Science,2017(1). |
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| Authors: | LI Jian-tao LIU Shu-shen LIU Shu-wei ZHANG Qian |
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| Abstract: | In order to select an appropriate garlic extract concentration for biological antibacterial effect,three kinds of bacteria (Escherichia coli,Bacillus subtilis and Proteus species) were cultured in liquid medium and solid medium with different concentration (0,3%,6%,9%,12%,15% and 18%) by adding garlic extract into bacterial medium.The results showed that the antibacterial effect of garlic extract was gradually enhanced with the increase of concentration of garlic extract in the culture medium,and when the concentration reached to 12%,the colony diameter and reproduction rate decreased significantly. |
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| Keywords: | garlic extract bacterial biologic effect |
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