【摘要】 目的:了解湛江市各个菜市场及超市销售蒜头的抑菌能力。方法:制备蒜头提取液,采用琼脂稀释法检测蒜头提取液的最小抑菌浓度(minimal inhibitory concentration,MIC)。结果:蒜头的提取液对金黄色葡萄球菌、大肠杆菌、绿脓杆菌和白色念珠菌的MIC范围分别为8~256μg/mL、8~256μg/mL、16~512μg/mL和4~64μg/mL。MIC的平均值分别为60.5μg/mL,89.5μg/mL、139μg/mL和20.75μg/mL。结论:本地区的蒜头提取液的抑菌能力参差不齐,但都有一定的抑菌能力。更多还原

【Abstract】 Objective:To observe the bacteriostasis of garlic in various vegetable markets and supermarkets in Zhanjiang city.Methods:To prepare extracting solution of garlic,the agar dilution method was used to detect the minimal inhibitory concentration(MIC).Results:The MIC ranges of garlic extracting solution to Staphylococcus aureus,Escherichia coli,Pseudomonas aeruginosa and Candida albicans were 8~256 μg/mL,8~256 μg/mL,16~512 μg/mL and 4~64 μg/mL,respectively.The average values of MIC were 60.5,89.5,139,20.75 μg/mL,respectively.Conclusion:The bacteriostasis ability of garlic extracting solution is uneven,but all have certain bacteriostasis ability in the native area.更多还原