Antimicrobial Activity of Chinese Yellow Wine against Escherichia coli in Simulated Stomach Acid
This study focused on the antimicrobial activity of Chinese yellow wine and its major components （alcohol and organic acids） against Escherichia coli in simulated stomach acid. The results showed that Chinese yellow wine had remarkable antimicrobial activity. The survival rate ofEscherichia coli was reduced to 1% and 0.002% after 120 min treatment with 30 mL and 130 mL of yellow wine, respectively compared with the blank control （100% survival rate）. The antimicrobial activity of organic acids in Chinese yellow wine （such as malic, acetic, oxalic and lactic acids） observed when tested separately was stronger than that of alcohol. Moreover, organic acids in Chinese yellow wine showed a synergistic effect with alcohol.
国家科技期刊平台
NSTL
万方数据
维普
