作　　者： ; ; ;

机构地区： 南昌大学生命科学与食品工程学院食品科学与技术国家重点实验室

出　　处： 《食品科学》 2009年第17期155-157,共3页

摘　　要： 大蒜酒是采用酒精浸提半发酵法酿制蒜素的果酒,大蒜素是大蒜酒中抑菌、杀菌的主要物质。采用定硫法测定了大蒜酒及大蒜原料中大蒜素的含量。通过平板菌落计数法计算抑菌率,探讨不同浓度下的大蒜酒对大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌和酵母菌的抑菌效果,并与大蒜原料进行比较。结果表明:大蒜酒中大蒜素含量低于大蒜原料中蒜素的含量;大蒜酒有较强的抑菌作用,且浓度越高,效果越好。 A number of studies have indisputably demonstrated that garlic has inhibitory effects against various species of bacteria and fungi because it contains garlicin. However, there have been few studies examining the antimicrobial activities of garlic wine produced by ethanol extraction combined with semi-fermentation which was used to reduce the content of garlicin having inhibitory effect against yeast. The garlicin contents in garlic wine and garlic were determined based on sulfur measurement method and the antimicrobial activities of garlic wine against Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Saccharomyces cerevisiae at different concentrations were assayed by plate counting method. The garlicin content in garlic wine was lower than that in garlic. Garlic wine had strong inhibitory effects against the microbial strains tested, and the higher concentration gave the stronger antimicrobial activities.

关 键 词： 大蒜酒 大蒜素 抑菌

领　　域： [轻工技术与工程] [轻工技术与工程]