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《Academic Periodical of Farm Products Processing》 2011-11
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Antibacterial Effect of Garlic Juice

Zeng Xi1,Cui Liqin1,2,*Cui Suping1(1.College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China; 2.Heilongjiang Beingmate Dairy Industry Limited Company,Anda,Heilongjiang 151400,China)  
In order to study the antibacterial effect of garlic juice,pounding garlic to slurry then into certain different concentration.This experiment which based on Staphylococcus aureus,Aspergillus niger and Actinomycetes by using the oxford cup method to test the antibacterial effect and antibacterial method,which the garlic juice is exposed in air and the difference treatment methods between room temperature and high temperature(121 ℃).This study reveals that 25% concentration of garlic juice has the best antibacterial effect of Actinomycetes,meantime,when in room temperature the exposure time is 7 h the antibacterial effect for Staphylococcus aureus is the best,2 h for Aspergillus,3 h for Actinomycetes, at the same time,the antibacterial effect is temporary,in method of high temperature made it has no antibacterial effect.As a result,the garlic juice has better antibacterial effect which exposed in room temperature.
【Fund】: 黑龙江八一农垦大学博士启动基金(校启B2005-14)
【CateGory Index】: R285
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