期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：12
页码：936-939
出版社：MAXWELL Science Publication
摘要：In this study we measured the marigold extract α-triple thiophene by filter paper to study the kind of antibacterial activity in common food spoilage bacteria, the experiments found that the α-triple thiophene-like liquid has a descending antibacterial order of six kinds of bacteria as: the Colibacillus> Penicillium> Salmonella>> Staphylococcus aureus> B. subtilis> root fungus. It had some inhibitory effect on E. coli, Salmonella and strains of Penicillium. And it had the most obvious inhibitory effect on the two kinds of subjects E. coli and the Penicillium and the minimum inhibitory concentration value is 15%.
