荷叶乙醇提取物对肉类致腐菌的抑制作用

采用牛津杯法测定了荷叶乙醇提取物对大肠埃希氏菌(Escherichia coli)、荧光假单胞菌(Pseudomonas fluorescens)、铜绿假单胞菌(P.aeruginosa)、蜡叶芽枝霉(Cladosporium herbarum)、酵母菌(Saccharomycete sp.)等肉类致腐菌的抑菌活性.结果表明,荷叶乙醇提取物对大肠埃希氏菌、荧光假单孢菌、铜绿假单孢菌和酵母菌有一定的抑菌作用,且其抑制作用随荷叶提取物中黄酮浓度的增加而增大,但对枝霉无抑菌性.该提取物中黄酮对大肠埃希氏菌、荧光

Inhibition effects of ethanol extracts from lotus leaf on meat pathogens

Inhibition effects of flavones in ethanol extracts from lotus leaf on meat pathogens , such as Escherichia coli, Pseudomonas fluorescens, P.aeruginosa, Cladosporium herbarum, and Saccharomycete sp., was determinated by oxford-cup method .The results showed that the extract had some antibacterial effects against E.coli, P.fluorescens, P.aeruginosa and Saccharomycete sp., while the inhibition in-creased with the increasing concentration , but no effect on C.herbarum.The extracts minimum inhibitory concentrations to E.coli, P.fluorescens, P.aeruginosa, Saccharomycete were 6.250, 3.125, 1.562 and 12.500 g/L, and the minimum bactericidal concentration were 12.500 , 6.250 , 3.125 and 25.000 g/L, respectively.