| 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. |
