摘要
将新鲜的大蒜去皮、无菌捣碎、加水、过滤等获得大蒜水提取物。采用贴片法测量抑菌圈的差异程度,比较不同浓度的大蒜水提物对苏云金芽孢杆菌4个亚种的抑菌作用。结果表明,不同浓度的大蒜水提取物所产生的抑菌圈大小不同,大蒜水提取物对苏云金芽孢杆菌有一定的抑制作用,并且随着大蒜水提物浓度的增大,抑菌作用增强。
Fresh garlic was peeled, aseptic pounded, then water was added, after the mixture was filtered to get the extract of garlic, coating method was applied by measuring the bacteriostasis cycle to test the bacteriostasis of the extraction of 4 subspecies of Bacillus thuringiensis. The results showed that different concentrations of the extract of garlic produced different size of the baeteriostatic cycle, which means the the extract of garlic by water has the inhibition effect on Bacillus thuringiensis, and the effect was dose-related.
出处
《长江蔬菜》
2009年第03X期70-72,共3页
Journal of Changjiang Vegetables
基金
河南省科技厅科技攻关项目
项目编号:0624050013
关键词
大蒜水提取物
抑制作用
苏云金芽孢杆菌
Water extract of garlic
Inhibition effect
Bacillus thuringiensis
