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首页> 外文期刊>Food Protection Trends >Antibacterial Activity of a Crude Chive Extract against Salmonella in Culture Medium, Beef Broth and Chicken Broth
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Antibacterial Activity of a Crude Chive Extract against Salmonella in Culture Medium, Beef Broth and Chicken Broth

机译：粗香葱提取物在培养基，牛肉汤和鸡肉汤中对沙门氏菌的抗菌活性

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摘要

The objective of this study was to examine the antlbactenal activity of Chinese chives against 38 strains of Salmonella. Antibacterial activity was tested in a culture medium (8HI) and in two food models (beef andchicken broth). Results showed thai the chive extract had strong antibacterial activity again all 38 strains in culture media. The average minimum lnhibitory volume (HIV) was 235 mu l/ml and the average minimum lethal inhibkidn volume (HLV) was 747 mu t/ml. A trial of inhibition over time showed that a rfiinimum of 500 mu l of chive extract was required for total growth inhibition over 24 h. When chive extract was added to food samplesy, Salmonella populations were reduced to 1.78 +- 0. 24 log CFU/ml in chicken broth and to 2.10 +- 0,22 CFU/ml in beef broth Jn the control samples, Solmanelfe populations reached 7.40 +- 0.17GFU/ml in chicken broth and 8.67 +- 0,34 GFU/ml in beef broth. The findings show that crude chive extract can be effective against the growth of Salmonella and could be used in food products to prevent the growth of this pathogen.
机译：这项研究的目的是研究韭菜对38株沙门氏菌的抗菌活性。在培养基（8HI）和两种食物模型（牛肉和鸡肉汤）中测试了抗菌活性。结果表明，细香葱提取物在培养基中对所有38株菌株均具有较强的抗菌活性。平均最小抑制量（HIV）为235μl/ ml，平均最小致死抑制量（HLV）为747μt/ ml。一段时间的抑制试验表明，要在24小时内完全抑制生长，需要至少500μl细香葱提取物。当将细香葱提取物添加到食品样本中时，鸡汤中沙门氏菌种群减少至1.78±0. Clog / ml，牛肉汤中沙门氏菌种群减少至2.10±-0.22 CFU / ml。在对照样本中，Solmanelfe种群达到7.40鸡肉汤中±0.17GFU / ml，牛肉汤中8.67±0.34 GFU / ml。研究结果表明，细香葱粗提取物可以有效地抵抗沙门氏菌的生长，并可以用于食品中以防止这种病原体的生长。

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