In this work, the fermentation conditions and the antibacterial characteristics of Eucommia ulmoides leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid bacteria solution 12%), the acetic acid content and CA content of EV were 45.5 ± 2.8 mg/mL and 0.98 ± 0.08 mg/mL, respectively. Then, by the disc diffusion method, it was concluded that the antibacterial effect of EV was significantly higher than that of Eucommia ulmoides leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (P<0.05). An investigation into action mode of EV against Bacillus subtilis indicated that, under the combined action of CA and acetic acid, EV exerted its antibacterial effect by damaging bacterial cell wall and cell membrane, increasing the cell permeability which resulted in the structural lesions and release of cell components, thus led to cell death.

中文翻译：

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杜仲叶醋的制造及抗菌特性。

在这项工作中，研究了杜仲叶醋（EV）的发酵条件和抗菌特性。通过单因素正交试验发现，在最佳发酵条件下（麸皮添加量为10％，糖添加量为8％，酵素添加量为0.3％，乙酸细菌溶液的添加量为12％），EV的乙酸含量和CA含量为45.5±分别为2.8 mg / mL和0.98±0.08 mg / mL。然后，通过圆盘扩散法得出的结论是，EV的抑菌作用明显高于杜仲叶酶解液和镇江香醋（P <0.05）。EV对枯草芽孢杆菌的作用方式的研究表明，在CA和乙酸的共同作用下，