食品工业科技Issue(4)：125-128,4.
胡椒提取物抑菌活性研究
Study on bacteriostatic activity of extracts of pepper
摘要
Abstract
Regarded E. Coli,Bacillus subtilis,Staphylococcus aureus,yeast,and Aspergillus niger as test germs, the MIC of five different organic phases from black pepper were compared with two commonly used preservatives. The result indicated that they all had some antisepsis effect for five test germs,and the chloroform phase extraction was the best,the potassium sorbate was the worst.关键词
黑胡椒提取物/防腐剂/抑菌/最低抑菌浓度Key words
black pepper extracts/preservative/bacteriostatic/minimun inhibitory concentration分类
轻工纺织引用本文复制引用
杨敏,袁佳依,陈文学..胡椒提取物抑菌活性研究[J].食品工业科技,2013,(4):125-128,4.基金项目
海南省自然科学基金(312073) （312073）
海南大学博士启动基金(kyqd1224). （kyqd1224）
