文档介绍：155※基础研究食品科学2009,,,周文化2,郑为完1,*(,江西南昌330047;,湖南长沙410004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。关键词:大蒜酒;大蒜素;抑菌AntimicrobialActivitiesofGarlicWineinvitroZHANGHai-ling1,ZHOUWen-hua2,ZHENGWei-wan1,*(,NanchangUniversity,Nanchang330047,China;,CentralSouthUniversityofForestryandTechnology,Changsha410004,ChinaAbstract:,binedwithsemi--mentmethodandtheantimicrobialactivitiesofgarlicwineagainstEscherichiacoli,Bacillussubtilis,,:garlicwine;garlicin;antimicrobialactivity中图分类号::A文章编号:1002-6630(200917-0155-03收稿日期:2009-05-20作者简介:张