Tassou C C, Nychas G J
National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Lycovrysi, Athens, Greece.
Lett Appl Microbiol. 1995 Feb;20(2):120-4. doi: 10.1111/j.1472-765x.1995.tb01301.x.
The inhibitory effect of commercial 'pure' oleuropein was tested against Salmonella enteritidis in a coliform broth and in reconstituted milk (model food system). It was found that the inhibition of this organism in the broth was influenced by the initial inoculum size, the pH of the medium and the concentration of additive. The inhibition was more pronounced in samples with low pH and low inoculum size. No such inhibition was evident in the model food system.
在大肠菌肉汤和复原乳（模拟食品体系）中测试了市售“纯”橄榄苦苷对肠炎沙门氏菌的抑制作用。结果发现，该菌在肉汤中的抑制作用受初始接种量、培养基pH值和添加剂浓度的影响。在低pH值和低接种量的样品中抑制作用更明显。在模拟食品体系中未观察到这种抑制作用。
