| 王军喜，赵文红，韩珍，白卫东.玫瑰露抑菌效果研究[J].广东农业科学,2012,39(3):79-80 |
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玫瑰露抑菌效果研究 |
| Study on the antimicrobial activity of rose syrup |
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| DOI： |
| 中文关键词: 玫瑰露 抑菌 MIC |
| 英文关键词: rose syrup antimicrobial activity MIC |
| 基金项目: |
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| 摘要点击次数: 1879 |
| 全文下载次数: 1023 |
| 中文摘要: |
| 研究了玫瑰露对4种细菌（沙门氏菌、大肠杆菌、枯草芽孢杆菌和苏云金杆菌）、3 种霉菌（木霉、青霉、黑曲霉）以及2种酵母菌（啤酒酵母、葡萄酒酵母）的抑菌活性和最低抑菌浓度(MIC)，采用滤纸片法测定抑菌圈、液体培养法测定最低抑菌浓度。结果表明，玫瑰露对供试细菌，不论是G+菌还是G-菌，都有较强的抑菌活性，而对霉菌、酵母菌的抑菌活性不明显；对细菌的抑菌效果以沙门氏菌最强，MIC 为0.98 mL/L。说明玫瑰露既可以加入到食品中作为香料，同时可配合其他天然香料使用，组成复配防腐剂。 |
| 英文摘要: |
| The antimicrobial activity and minimal inhibitory concentration (MIC) of rose syrup on 4 kinds of bacterial(Salmonella, Escherichia coil, Bacillus subtilis, B. thuringiensis), 3 kinds of mold (Trichoderma, Penicillum, Aspergillus niger), 2 kinds of yeast(Saccharomyces cerevisiae, S. raki) were studied in this paper. The inhibition zone diameters was tested by filter paper method and MIC was determined by liquid culture method. The results showed that the antimicrobial activity of rose syrup on bacterial was high, whatever gram-positive bacterium or gram-negeative bacterium, while low on mold and yeast. The bacteriostatic effect on Salmonella sp. was best
with MIC 0.98 mL/L. Therefore, rose syrup not only can be added into food as spicy, but also can be as preservatives mingled with other kinds of natural spicy. |
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