[1]蒋鸣.肉豆蔻挥发油抑菌作用研究蒋鸣[J].中国调味品,2021,46(1):63-66.
 Study on Antibacterial Effect of Volatile Oil from Nutmeg[J].CHINA CONDIMENT,2021,46(1):63-66.
点击复制

肉豆蔻挥发油抑菌作用研究蒋鸣()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
63-66
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Study on Antibacterial Effect of Volatile Oil from Nutmeg
作者:
蒋鸣
文献标志码:
A
摘要:
为了研究肉豆蔻挥发油的抑菌活性,本实验考察其对5种供试菌的MIC、抑菌圈以及生长曲线的影响。结果显示,肉豆蔻挥发油对5种供试菌的抑菌效果为金黄色葡萄球菌>大肠杆菌>枯草杆菌>酿酒酵母菌>黄曲霉,细菌的抑制效果优于真菌,在第3天达到最佳抑菌效果。肉豆蔻挥发油显著改变5种供试菌的生长曲线,抑制供试菌生长和增殖。研究结果为肉豆蔻挥发油高值化利用、扩大其应用范围提供理论依据。
Abstract:
In order to study the antibacterial activity of volatile oil from Nutmeg, this experiment investigated its effects on the MIC, inhibition zone and growth curve of five test bacteria. The results showed that the antibacterial effect of volatile oil of Nutmeg on the five tested bacteria was Staphylococcus aureus > Escherichia coli > Bacillus subtilis > Saccharmoyces cerevisiae > Aspergillus flavuus, the antibacterial effect of bacteria was better than that of fungi, and it reached the best on day 3.The Nutmeg volatile oil significantly changed the growth curves of 5 test bacteria and inhibited the growth and proliferation of the test bacteria. The research results provide a theoretical basis for the higher value utilization of volatile oil of Nutmeg and its application scope
更新日期/Last Update: 2021-01-22