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目的研究双歧杆菌发酵果蔬汁的体外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(MIC)研究双歧杆菌发酵果蔬汁对常见病原菌的体外拮抗作用,并讨论pH、加热对拮抗作用的影响。结果发酵果蔬汁及其处理物(加热、不同pH)均具有一定的抑菌作用。结论双歧杆菌发酵果蔬汁对常见病原菌有一定的拮抗作用。
Objective To study the biological antagonism and influencing factors of bifidobacteria fermented vegetable juice in vitro. Methods The antagonistic effects of Bifidobacterium fermented juice on the common pathogens were studied by disk diffusion method (K-B method), agar drilling method and tube dilution method (MIC). The effects of pH and heating on the antagonism were also discussed. Results Fermented fruit and vegetable juice and its treatment (heating, different pH) have a certain inhibitory effect. Conclusion Bifidobacterium fermentation of vegetable juice has certain antagonism to common pathogens.