TY - T1的抗菌活性的一些植物作为调味品和香料在尼日利亚Y1 - 2007-12-27 N2 -这个实验的目的是确定提取的抗菌行为大蒜,姜,洋葱,罗勒,甜辣椒在一些人类致病菌(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)。用水制备粗提物和过滤提取物，用琼脂扩散法测定病原菌。所有调味料均表现出不同的抑菌效果。大蒜最有效;其提取物抑制了所有测试微生物的生长，抑制区范围从2到10毫米。洋葱的提取物能杀死肺炎和链球菌。粪便和大肠杆菌。洋葱的粗提取物可以抑制科莱恩的细菌生长。白喉和铜绿脓杆菌。 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. JF - Current World Environment JA - VL - 4 IS - 6 UR - www.a-i-l-s-a.com/article/67/ SP - EP - PB - M3 - 10.12944/CWE.2.2.11 ER -