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
DOI：10.19026/ajfst.7.2537
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%.
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