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題 名 | 牛蒡之抑菌作用=Antibacterial Activity of Burdock (Arctium Lappa Linne) |
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作 者 | 周隆武; 王淑珍; 杜平惪; | 書刊名 | 食品科學 |
卷 期 | 24:2 1997.04[民86.04] |
頁 次 | 頁195-202 |
分類號 | 377.2215 |
關鍵詞 | 牛蒡甲醇萃取液; 抑菌作用; Methanolic extracts of burdock; Antibacterial activity; Staphylococcus sciuri; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗以牛蒡(Arctium lappa Linne)之甲醇萃取液(menthanolic extract of burdock,MEB) 作為樣品,檢測其對多種細菌生長之抑制作用。以 28 株不同菌株為檢測對 象, 結果顯示 MEB 對其中七株菌株 (Bacillus subtilis、 Brevibacterium linens、 Escherichia coli、Staphylococcus lentus、 Staphylococcus sciuri、 Staphylococcus simulans 與 Staphylococcus warneri) 具有抑菌作用, 其中對 S. sciuri 之抑菌效果最 為顯著。 再從其中挑出有抑菌作用之四株菌株,檢測其在含有 MEB 之培養基中之生長曲線 ,顯示 MEB 之抑菌作用均在對數期之後才會出現。另外以 S. sciuri 為對象,探討其最適 抑菌溫度與酸鹼值,發現在 40 ℃與 pH 5.0 條件下,其抑菌效果最為顯著。 |
英文摘要 | The antibacterial activity of methanolic extracts of burdock (MEB) against 28 different strains was investigated. MEB exhibited antibacterial activity only against Bacillus subtilis Brevibacterium linens、 Escherichia coli 、 Staphylococcus lentus、 Staphylococcus scirui、 Staphylococcus simulans and Staphylococcus warneri. Among them, MEB had the strongest antibacterial effect against S. scirui. The determination of growth curve of B. linens、 E. coli、 S. sciuri and S. simulans in medium with MEB showed that the phenomenon of inhibition was presented during late exponential phase of growth. The maximum antibacterial effect against S. sciuri was obtained when the temperature and pH value was 40 ℃ and 5.0, respectivley. Based on these data, MEB used in this study has been showed antibacterial activity.. |
本系統中英文摘要資訊取自各篇刊載內容。