CAJ | 학술논문

采用琼脂扩散法、稀释法方法研究了凉茶对幽门螺旋杆菌菌株、大肠杆菌、金黄葡萄球菌和沙门氏菌的抑菌活性.琼脂扩散法结果显示凉茶对幽门螺旋杆菌、大肠杆菌、金黄葡萄球菌和沙门氏菌具有良好的抑制作用;通过二倍稀释法测定凉茶对不同菌株的最低抑菌浓度(MIC),结果显示幽门螺旋杆菌和大肠杆菌为12.5 g/mL,金黄色葡萄球菌和沙门氏菌为25 g/mL.
채용경지확산법、희석법방법연구료량다대유문라선간균균주、대장간균、금황포도구균화사문씨균적억균활성.경지확산법결과현시량다대유문라선간균、대장간균、금황포도구균화사문씨균구유량호적억제작용;통과이배희석법측정량다대불동균주적최저억균농도(MIC),결과현시유문라선간균화대장간균위12.5 g/mL,금황색포도구균화사문씨균위25 g/mL.
Agar diffusion and dilution assay were used to investigate the antimicrobial activity of cool tea.The results indicated that the cool tea showed obvious antimicrobial actions against Helicobacter pylori,Escherichia coli,Staphy lococcussureus,and Salmonella sp..The minimum inhibition concentrations(MIC)determined by dilution method were 12.5 g/mL for Helicobacter pylori and Escherichia coli,25 g/mL for Staphy lococcus aureus and Salmonella sp..