农学学报 ›› 2015, Vol. 5 ›› Issue (2): 83-85.doi: 10.11923/j.issn.2095-4050.2014-xb0055
• 农业工程 农业机械 生物技术 食品科学 • 上一篇 下一篇
申晓慧
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摘要： 为了验证芦荟提取物的抑菌效果，采用滤纸片法、固体稀释法观察芦荟汁对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌和黑曲霉的抑菌效果。结果表明：芦荟汁对供试菌生长有明显的抑制作用，但是滤纸片测定法抑菌效果不明显，固体稀释法较好，100%的芦荟汁的抑菌效果较好，50%和70%的芦荟汁抑菌效果较差。
关键词: 贵州禾, 贵州禾, Wx基因, 直链淀粉含量, 基因多样性, 单倍型
Abstract: To verify the bacteriostatic effect ofAloe vera extract, the filter paper method and solid dilution method were used to observe the bacteriostatic effect of the aloe juice on Bacillus subtilis,Escherichia coli , Staphylococcus aureus andAspergillus niger . The results showed that: the Aloe vera juice inhibited the selected bacteria growth obviously, but the antibacterial effect of filter paper was not obvious, the solid dilution method was better, the bacteriostatic effect of 100% Aloe vera juice was good, the bacteriostatic effect of 50% and 70% aloe juice were poor.
申晓慧. 芦荟提取物对常见食品污染菌的抑制作用研究[J]. 农学学报, 2015, 5(2): 83-85.
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链接本文: http://nxxb.caass.org.cn/CN/10.11923/j.issn.2095-4050.2014-xb0055
http://nxxb.caass.org.cn/CN/Y2015/V5/I2/83
