CAJ | 학술논문

　　为了探讨不同浓度生熟大蒜溶液对食品中常见污染细菌的抑菌效果，采用不同浓度的生熟大蒜溶液对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌进行处理，测定抑菌圈和抑菌率。结果表明：不同浓度生熟大蒜液对供试菌的抑制作用随浓度的升高而增强。从抑制率大小来看：对大肠杆菌的抑制作用最强，对金黄色葡萄球菌的抑制作用次之，对枯草芽孢杆菌的抑制作用最弱。生蒜的抑制率明显高于熟蒜。
　　위료탐토불동농도생숙대산용액대식품중상견오염세균적억균효과，채용불동농도적생숙대산용액대대장간균、고초아포간균화금황색포도구균진행처리，측정억균권화억균솔。결과표명：불동농도생숙대산액대공시균적억제작용수농도적승고이증강。종억제솔대소래간：대대장간균적억제작용최강，대금황색포도구균적억제작용차지，대고초아포간균적억제작용최약。생산적억제솔명현고우숙산。
To discuss the antibacterial effect of raw and cooked garlic solution in different concentrations to food pollution bacteria ,Escherichia coli ,Bacillus subtilis and Staphylococcus aureus were treated by raw and cooked garlic with different concentrations .The antibacterial circle and bacteriostatic rate were determined .The results showed that :the inhibition enhanced with the increase of concentration under different concentration of raw and cooked garlic solution .The inhibition rate to Escherichia coli was the strongest ,the inhibition rate to Staphy-lococcus aureus was stronger ,and the inhibition rate to Bacillus subtilis was the weakest .The inhibition rate of raw garlic was obviously higher than that of cooked garlic .