| 凉茶体外抗菌作用研究 |
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| 引用本文： | 缪晓平,邓开野.凉茶体外抗菌作用研究[J].广东农业科学,2010,37(4):149-151. |
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| 作者姓名： | 缪晓平 邓开野 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院,广东广州,510225 |
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| 基金项目： | 云浮市科技局资助项目 |
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| 摘 要： | 采用琼脂扩散法、稀释法方法研究了凉茶对幽门螺旋杆菌菌株、大肠杆菌、金黄葡萄球菌和沙门氏菌的抑菌活性。琼脂扩散法结果显示凉茶对幽门螺旋杆菌、大肠杆菌、金黄葡萄球菌和沙门氏菌具有良好的抑制作用;通过二倍稀释法测定凉茶对不同菌株的最低抑菌浓度(MIC),结果显示幽门螺旋杆菌和大肠杆菌为12.5g/mL,金黄色葡萄球菌和沙门氏菌为25g/mL。
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| 关 键 词： | 凉茶 抗菌活性 最低抑菌浓度 |
Study on antibacterial effects of cool tea in vitro |
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| MIAO Xiao-ping,DENG Kai-ye.Study on antibacterial effects of cool tea in vitro[J].Guangdong Agricultural Sciences,2010,37(4):149-151. |
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| Authors: | MIAO Xiao-ping DENG Kai-ye |
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| Abstract: | Agar diffusion and dilution assay were used to investigate the antimicrobial activity of cool tea.The results indicated that the cool tea showed obvious antimicrobial actions against Helicobacter pylori,Escherichia coli,Staphy lococcussureus,and Salmonella sp..The minimum inhibition concentrations(MIC)determined by dilution method were 12.5 g/mL for Helicobacter pylori and Escherichia coli,25 g/mL for Staphy lococcus aureus and Salmonella sp.. |
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| Keywords: | cool tea antimicmbial activity the minimum inhibition concentrations |
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