| 大蒜汁对枯草芽孢杆菌芽孢形成和发芽的影响 |
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| 引用本文： | 王君,韩静.大蒜汁对枯草芽孢杆菌芽孢形成和发芽的影响[J].山西农业大学学报(自然科学版),2011,31(3):239-242. |
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| 作者姓名： | 王君 韩静 |
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| 作者单位： | 1. 山西农业大学 食品科学与工程学院,山西太谷,030801
2. 山西农业大学 工学院,山西太谷,030801 |
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| 基金项目： | 山西农业大学科技创新基金(2010010) |
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| 摘 要： | 采用新鲜大蒜汁,研究其对芽孢杆菌的典型代表———枯草芽孢杆菌的芽孢生长、发芽的影响;通过测定菌体浓度和2,6-吡啶二羧酸(DPA)含量来进行分析,结果表明:大蒜汁对枯草芽孢杆菌的芽孢和DPA形成有明显的抑制作用,主要是延缓了芽孢的形成过程;但对芽孢的发芽无抑制作用。
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| 关 键 词： | 大蒜汁 枯草芽孢杆菌 芽孢 DPA |
Effect of Garlic Juice on the Formation and Germination of Spore of Bacillus subtilis |
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| WANG Jun,HAN Jing.Effect of Garlic Juice on the Formation and Germination of Spore of Bacillus subtilis[J].Journal of Shanxi Agricultural University,2011,31(3):239-242. |
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| Authors: | WANG Jun HAN Jing |
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| Institution: | WANG Jun1,HAN Jing2(1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China,2.College of Engineering,China) |
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| Abstract: | The garlic is known as ＂natural broad-spectrum antibiotic＂,has strong bacteriostatic and bactericidal effect on the food spoilage and food pathogenic microorganisms.In this experiment,the effect of garlic juice on growth and germination of spore of the antibacterial characterization to Bacillus subtilis——typical representative of Bacillus,was evaluated.Cell concentration and content change of dipicolinic acid（DPA） were tested.The results showed that garlic juice delayed the process of sporulation and the formation of DPA,but did not affect the germination of spore. |
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| Keywords: | Garlic juice Bacillus subtilis Spore DPA |
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