@article{CWE/67/2017, author={}， journal ={Current World Environment}， publisher ={}， title={尼日利亚一些用作调味品和香料的植物的抗菌活性}，year ={}， month ={}， volume ={4}， url ={www.a-i-l-s-a.com/article/67/}， pages ={171-174}，本实验旨在研究大蒜、生姜、洋葱、罗勒、甜椒和辣椒提取物对人体某些致病菌(肺炎克雷伯菌、粪链球菌、白喉棒状杆菌、铜绿假单胞菌和大肠杆菌)的抑菌作用。采用水剂制备粗提液和过滤液，用琼脂扩散法对病原菌进行检测。所有的香料和调味品都表现出不同的抗菌效果。大蒜最有效;其提取物能抑制所有被测微生物的生长，抑菌带范围为2 ~ 10 mm。洋葱提取物可杀死k .肺炎链球菌。粪便和大肠杆菌。洋葱的粗提物对科尼有抑菌作用。白喉和铜绿假单胞菌。 It was observed that all the tested organisms except Kl. pneumoniae and Strep. faecalis did not grow in the presence of ginger. Also, filtered extract of the ginger did not inhibit the growth of the E. coli. Basil did not stop the growth of the organisms except Strep. faecalis. Extracts of sweet and hot peppers appeared inhibitory although crude extract of the former plant did not prevent the growth of Kl. pneumoniae. Boiled sweet pepper extract did not stop Coryne. diphtheriae from growing. Filtered extract of hot pepper killed Coryne. diphtheriae but did not show any zone of inhibition on other microorganisms. }, number = {6}, doi = {10.12944/CWE.2.2.11} }