摘要
从自然腐烂的草莓中分离纯化得到两株革兰氏阳性细菌(标记为B1和B2)及一株青霉菌,研究了柑橘精油对这三种菌株的抑制效果,并分析了三种菌株的最低抑菌浓度,以及不同贮存时间和p H对柑橘精油的抑菌效果影响。结果表明,柑橘精油对细菌B1、B2和青霉菌均有抑制作用;柑橘精油对三种菌株的最低抑菌浓度为1.25%;贮存时间对柑橘精油的抑菌效果有一定影响,在贮存6 d后柑橘精油的抑菌作用趋于稳定;p H对柑橘精油的抑菌效果影响较大,最佳的作用p H值为5。
Two strains of gram-positive bacteria BI and B2, and one strain of Penicilliurn from the surface of natural rotted strawberries were isolated. The antibacterial effect of citrus essential oils on three strains were studied, the minimal inhibitory concentrations （MIC） of three strains were measured, and the effect of different storage time and pH on the antibacterial effect of citrus essential oils were analyzed. The results showed that citrus essential oils had inhibitory effect on bacteria B1 and B2 and penicillium; the MIC of three strains was 1.25%; different storage time of citrus essential oils had a certain influence on its antibacterial activity, and the antibacterial activity tended to be stable from the 6 d of storage time. The antibacterial effect of citrus essential oils was affected greatly by pH, and the optimal pH was pH 5.
出处
《中国酿造》
CAS
北大核心
2015年第12期97-100,共4页
China Brewing
基金
太原工业学院院级青年基金项目(2015LQ03)
关键词
柑橘精油
细菌
霉菌
抑菌性
citrus essential oils
bacterium
mold
antibacterial effect
