摘要
采用一系列真菌和细菌，试验了苦瓜汁的抑菌作用。结果表明，苦瓜浸出汁对细菌和部分酵母的生长，具较强的抑制作用，且具有热稳定性强，抑菌浓度低，抑菌pH范围广的特点。对霉菌抑制作用不明显。关于抑菌的机理尚待研究。
The antimicrobial action of Momordica charantia with a series of bacterium and fungi were studied. The results showed that the extract of Mchantia can effectively inhibit the growth of bacterium and some yeast, and that this extract is characterised by its heaf stable ability, low inhibting concentration and wide pH range on antimicrobe. The extract cannot effectively inhibit the growth of molds. The mechanism of antimicrobe needs further study.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第3期34-36,共3页
Food Science
