FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (3): 82-84.
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YUAN Jian-Gang, LIU Xin, TANG Zhan-Qiu
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Abstract: MTT and dilution methods were conducted to test the antimicrobial activity of olive and its functional compositions were preliminarily identified.The results showed that olive had antimicrobial activity on all the strains tested,and flavonoids might be an important composition for this function.
Key words: Olive Antimicrobial activity MTT method Dilution method
YUAN Jian-Gang, LIU Xin, TANG Zhan-Qiu. A Study on Antimicrobial Activity and Functional Ingredients of Olive[J]. FOOD SCIENCE, 2001, 22(3): 82-84.
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