摘要
本实验以大肠杆菌(Escherichia coli)8099、金黄色葡萄球菌(Staphylococcus aureus)ATCC6538、枯草杆菌黑色变种(Bacillus subtilis)ATCC9372、白色念珠菌(Candida albicans)ATCC10231和黑曲霉(Aspergillus niger ATCC16404)为指示菌,采用纸片法和试管法评估了42种植物精油的抑菌效果,结果显示植物精油对真菌和革兰氏阳性细菌的抑杀效果好,其中有11种精油对5种指示菌的抑杀效果较好,由强至弱的顺序为:肉桂、百里香、柠檬草、香茅、香茅油、雪松、山鸡椒、天竺葵、桂皮油、芫荽、罗勒、山苍子油、欧薄荷、茴香。
The present study evaluated the parameters of antimicrobial activity of 42 kinds of plant essential oils against five species of indicator microorganisms according to the sanitizing technique criterion such as Escherichia coli 8099, Staphylococcus aureus ATCC6538, Bacillus subtilis ATCC9372, Candida albicans ATCC10231 and Aspergillus niger ATCC16404. Results indicated that these essential oils have more efficient inhibition effects against fungi than against bacteria, more efficient inhibition effects against G^＋ than against G^- bacteria, and the descending order of disinfectant effects of 11 kinds of essential oils is cinnamon, thyme, lemony grass, citronella, cerdar, spicebush, geranium, cilantro, basil, lavende and fenne.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第12期83-86,共4页
Food Science
基金
广东省科技计划资助项目(2004B10501010
2007B011000006)
关键词
植物精油
抑菌效果
防腐剂
杀菌剂
essential oil
antimicrobial effect
preservative
disinfectant
作者简介
吴慧清（1967-），女，副研究员，硕士，主要从事食品安全与微生物控制技术研究。E-mail：lihuiqingw@126．com
通迅作者：吴清平（1962-），男，研究员，博士，主要从事食品安全与微生物控制技术研究。E-mail：wuqp203@yahoo．com．cn
