Abstract：Abstract: Antimicrobial activity of the spices was studied in this paper. Agar diffusion method was used to evaluate the inhibition acitivity of the extract of the chosen 13 spices on the pathogenic microorganisms, and heat treatment was done to study the stability of the inhibitory substances. The results showed that the extract of the spices had wide and stable inhibitory activity. During the storage, the colony forming units in the begger chicken treated with the spices were significantly lower than that without the treatment of the spices.
刘小莉；周剑忠；孟璐；朱佳娜；黄开红；刘懋成. 天然香辛料对叫化鸡中腐败细菌的抑制作用研究[J]. 肉类研究, 2010, 24(8): 49-51.
LIU Xiaoli;ZHOU Jianzhong;MENG Lu;ZHU Jiana;HUANG Kaihong;LIU Maocheng. Study on the Antimicrobial Activity of Natural Spices on the Microorganisms in the Beggar Chicken. Meat Research, 2010, 24(8): 49-51.
2010, Vol. 24 
