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首页> 外文期刊>Journal of the Science of Food and Agriculture >Antimicrobial activity of anethole and related compounds from aniseed.
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Antimicrobial activity of anethole and related compounds from aniseed.

机译:大茴香茴香和相关化合物的抗菌活性。

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摘要

Antimicrobial activity of 3 compounds present in aniseed (anethole, anisic acid and eugenol) was studied against 18 species of bacteria and yeasts. Based on min. inhibitory concn., anisic acid and eugenol had similar antimicrobial spectra; activity of anethole was generally greater than that of the other 2 componds except against Micrococcus luteus, Staphylococcus aureus, Escherichia coli, Enterobacter aerogenes, Pseudomonas aeruginosa and Trichophyton mentagrophytes. Further studies using Saccharomyces cerevisiae demonstrated differences in fungicidal mechanisms of investigated compounds. Anethole only exhibited antifungal activity when S. cerevisiae was grown on fermentable C sources under hypoxic conditions while eugenol was effective under any yeast growth conditions. Anisic acid displayed some fungistatic activity against S. cerevisiae.
机译:研究了茴香中的3种化合物(茴香脑,茴香酸和丁香酚)对18种细菌和酵母菌的抗菌活性。基于最小抑制浓度,茴香酸和丁子香酚具有相似的抗菌谱;除对微球菌,金黄色葡萄球菌,大肠杆菌,产气肠杆菌,铜绿假单胞菌和薄荷毛癣菌外,茴香脑的活性通常大于其他两个组分。使用酿酒酵母的进一步研究表明,所研究化合物的杀真菌机制不同。当缺氧条件下酿酒酵母在可发酵的C源上生长而丁子香酚在任何酵母生长条件下均有效时,茴香脑仅表现出抗真菌活性。茴香酸对酿酒酵母具有一定的抑菌活性。

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