CAJ | 학술논문

对茶多酚对常见致病菌的抑制作用进行了研究,测定了茶多酚对这些致病菌的最低抑制浓度,结果表明,茶多酚对金黄色葡萄球菌、蜡样芽孢杆菌、枯草杆菌的抑制作用特别强,其抑菌圈范围明显,抑制作用强;对变形杆菌和沙门氏菌的抑制作用次之,其抑菌圈较为模糊;对大肠杆菌的抑制作用则欠佳.探讨了茶多酚在鲜肉和鲜牛奶中的防腐效果.
대다다분대상견치병균적억제작용진행료연구,측정료다다분대저사치병균적최저억제농도,결과표명,다다분대금황색포도구균、사양아포간균、고초간균적억제작용특별강,기억균권범위명현,억제작용강;대변형간균화사문씨균적억제작용차지,기억균권교위모호;대대장간균적억제작용칙흠가.탐토료다다분재선육화선우내중적방부효과.
The inhibitory effect of tea-polyphenol against common pathogenic bacteria was studied in this paper,and the minimum inhibitory concentration of tea-polyphenol against these pathogenetic bacteria was also determined.The results showed that the inhibitory effects of tea-polyphenol against Staphylococcus aureus,Bacillus cereus and Bacillus subtilis were all significantly strong,of which the inhibition zone were significant;the inhibitory effects of tea-polyphenol against proteus and salmonella were weak,of which the inhibition zone were blur,the inhibitory effect of tea-polyphenol against Escherichia coli was the worst.In the end,the antiseptic effect of tea-polyphenol in fresh-meat or fresh-milk was also discussed.