摘要
目的探讨不同浓度的大蒜汁及大蒜制品对六种常见致病菌的杀灭效果。方法大蒜汁、大蒜油、大蒜粉、大蒜片稀释成8个不同的浓度,然后分别加入制备好的0.1 ml菌悬液,置37℃培养箱培养24 h,然后划营养琼脂平板作培养观察,计算平均杀菌率。结果通过对平均杀菌率统计显示,大蒜汁及大蒜制品对实验菌均有不同程度的杀菌或抑菌作用。结论大蒜汁及大蒜制品对伤寒沙门氏菌、痢疾志贺氏菌、金黄色葡萄球菌有较强的杀灭作用,大肠杆菌的效果次之,对枯草杆菌和腊样芽胞杆菌有一定的抑制作用,3%的大蒜汁可有效的杀灭腊样芽胞杆菌。
Objective To investigate the killing effect of garlic and its products against the common pathogens. Methods Solutions of garlic products with 8 different concentrations were added into 0. lml liquid containing germs and cultured in 37℃ for 24 hours. The germs were inoculated in the agar and then the mean bacterial colonies were counted and analyzed. Results The experiment showed that the garlic and its products could kill the tested germs or to inhibit their activity. Conclusions Garlic and its products showed efficiently activity in killing Salmonella species, Shigella dysenteriae and Staphylococcus aureus, but the effect against Escherichia coli was less effective. Proliferation of B. subtilis and B. cereus was inhibited by garlic products, and the solution containing 3% garlic juice could efficiently kill B. cereus.
出处
《实用预防医学》
CAS
2006年第4期1034-1035,共2页
Practical Preventive Medicine
关键词
大蒜汁
大蒜制品
致病菌
杀菌率
Garlic juice
Garlic products
Pathogen
Bactericidal rate
