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Study on the Antimicrobial Activity and Influencing Factors of Propolis
Author(s): 
Pages: 41-43
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  蜂胶抗菌性热处理pH作用方式;
Abstract: 研究了蜂胶的抗菌性及其影响因素.结果表明,蜂胶乙醇浸提液对食品中常见微生物具有不同程度的抗菌作用,抗菌作用与蜂胶浓度呈正相关,最低抗细菌浓度为0.014%.基质pH值对蜂胶的抗菌作用没有影响,而蜂胶热处理会降低其抗菌作用.蜂胶对菌的作用方式是杀菌,并且致死时间在0.5h以内.
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