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目的研究双歧醋对常见病原菌的生物拮抗作用及影响因素。方法采用纸片扩散法(K-B法)、琼脂打孔法和试管稀释法(M IC法)测定双歧醋及其处理物(加热、不同pH)对常见病原菌的拮抗作用,并讨论pH、加热对拮抗作用的影响,同时用某市售醋作为对照。结果双歧醋及其处理物均具有一定的抑菌作用。结论双歧醋对常见病原菌有一定的拮抗作用,抑菌作用强于市售醋。
Objective To study the biological antagonism of bifidobacterium to common pathogenic bacteria and its influencing factors. Methods The disk diffusion method (KB method), agar drilling method and tube dilution method (M IC method) were used to determine the antagonism of Bifidobacterium vinegar and its treatment (heating, different pH) to common pathogens. The effects of pH, heating The antagonistic effect, while using a commercially available vinegar as a control. Results Bifidal vinegar and its processed material has a certain inhibitory effect. Conclusion Bifidobacterium has some antagonistic effects on common pathogens, and its antibacterial activity is stronger than that of commercial vinegar.