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研究了枸杞多糖对几种常见细菌和霉菌的抑制效果,并测定了其最小抑菌浓度(MIC)。实验结果表明,枸杞多糖对细菌和霉菌均有一定的抑制作用,且其抑菌活性受pH值影响。
The inhibitory effect of Lycium barbarum polysaccharides on several common bacteria and molds was studied, and its minimum inhibitory concentration (MIC) was determined. The experimental results show that wolfberry polysaccharides have a certain inhibitory effect on bacteria and fungi, and their antibacterial activity is affected by the pH value.