【作者】 高莉； 王丽； 韩阳花； 孙华； 帕提古丽·马合木提；

【Author】 Cao Li;Wang Li;Han Yanghua;Sun Hua;Patigul Mahmut College of life sciences and technology in xinjiang university, xinjiang Ulmuq 830046

【机构】 新疆大学生命科学与技术学院；

【摘要】 以20%的乙醇溶液提取小茴香中的成分,测定了其提取液对常见食品腐败菌的抑菌效力(抑菌圈直径)及最低抑菌浓度(MIC),其结果为:苏云金杆菌和变形杆菌最敏感,金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌和根霉菌次之,青霉菌和酿酒酵母稍差。更多还原

【Abstract】 The antimicrobial effects of the 20%ethanol solution of extract from Foeniculum Vulgare Mill wereinvestigated on seven species spoilage organisms. The effectiveness and minimum inhibition concentration(MIC)of extract of the plant against the eight spoilage organisms were performed. The results showed that Bacillusthuringiensis and Proteus vulgaris were most sensitive, next came Staphylococcus aureus Bacillus subtilis Es-cherichia coli and Rhizopussp, and then Saccharomyces cerevisiae and Penicilliumsp.更多还原