摘要
为了比较艾叶、紫苏、柠檬三种不同的精油对青霉菌的抑菌效果,三种精油在每皿15 mL PDA培养基中的含量为50 μL、100 μL、150 μL、200 μL、250 μL、300 μL下,采用平板抑菌法测定了三种精油对扩展青霉的抑菌率、孢子的发芽率及生长速率,并且测定这三种精油对扩展青霉的最低抑菌浓度(MIC)。试验结果表明,不同的植物精油对同一种菌的抑菌活性不同,三种精油都随着精油含量的不断增高,抑菌率逐渐增大,孢子的发芽率、生长速率不断变小。在15 mL PDB培养基中接入1 μL (1 ×105 cfu /mL)孢子菌悬液时,艾叶、紫苏、柠檬三种精油的最低抑菌浓度分别为2.33 μL/mL、1.67 μL/mL、1 μL/mL。三种精油中对扩展青霉的抑菌效果柠檬精油最好,其次为紫苏精油,最后为艾叶精油。
In order to compare the inhibitory effect of three different kinds of essential oil against Penicillium expansum, in 15 mL PDA medium per dish, the content of three essential oil, argyi, basil and lemon were50 μL, 100 μL, 150 μL, 200 μL, 250 μL, 300 μL, respectively;the disk-diffusion was used to measure the inhibitory effect, spore germination rate and growth rate, and determine the minimum bacteriostatic concentration (MIC) against Penicillium expansum. Results showed that all three essential oils demonstrates inhibitory activities in vitro against Penicillium expansum, with the content of essential oil volume increasing, bacteriostatic rate increased gradually, the spore germination rate and growth rate decreased constantly. In 15 mL PDB medium, the minimum inhibitory concentrations of argyi, basil and lemon essential oils were 2.33 μL/mL, 1.67 μL/mL and 1 μL/mL respectively. Among the three essential oils, lemon essential oil has the best bacteriostatic effect against Penicillium, expansum, followed by Perilla essential oil and finally argyi essential oil.
出处
《微生物前沿》
2018年第4期165-171,共7页
Advances in Microbiology
基金
山西省特色冷凉蔬菜贮运保鲜技术研究(201703D211006)
山西省大学生创新创业项目
晋中学院大学生创新创业项目(DC201715)。
