【摘要】 通过平板计数法、滤纸片法和生长曲线法测定了花生壳乙醇提取物(EEPH)对金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌抗菌活性的差异性。结果表明,在相同EEPH和实验菌浓度下,比较抑菌率、抑菌圏和生长曲线对数生长期峰值,抗菌活性为金黄色葡萄球菌>大肠杆菌>枯草芽孢杆菌。对同一菌种的抑菌率或抑菌圈与EEPH和菌浓度呈显著的剂量效应,与EEPH浓度呈显著正相关,与菌浓度呈显著负相关。加入EEPH的生长曲线对数期时长滞后于对照组,且峰值显著降低。进一步方差分析表明,菌种、EEPH浓度、菌浓度以及菌种和菌浓度2个因素的交互作用与其抑菌率或抑菌圈之间显著相关。该研究为EEPH开发成食品天然防腐剂提供了理论基础。更多还原

【Abstract】 The difference in antibacterial activity of ethanol extract of peanut hull(EEPH)against Staphylococcus aureus,Escherichia coli and Bacillus subtilis is determined by plate counting method,filtering paper method and growth curve method.The results show that the antibacterial activity is Staphylococcus aureus>Escherichia coli>Bacillus subtilis at the same EEPH and experimental bacteria concentration,compare the inhibition rate,inhibition zone and logarithmic peak of growth curve.The inhibition rate or the inhibition zone of the same strain has a significant dose effect with EEPH and bacterial concentration.It is positively correlated with the EEPH concentration and negatively correlated with the bacterial concentration.The logarithmic duration of the growth curve after adding EEPH lags behind the control group and the peak value is significantly reduced.Further analysis of variance shows that the strains,EEPH concentration,bacterial concentration and the interaction between strains and bacterial concentration is significantly correlated with the inhibition rate or inhibition zone.This study has provided a theoretical basis for the development of EEPH as a natural preservative for food.更多还原