红谷霉素对细菌抑制效果研究  

Studies on Bacteriostatic Effect of Honggumycin

作　　者：熊智强[1] 张嗣良[1] 涂国全[2] 

机构地区：[1]华东理工大学生物反应器国家重点实验室国家生化工程技术研究中心,上海200237 [2]江西农业大学生物工程系,南昌330045

出　　处：《中国生物工程杂志》2007年第1期106-109,共4页China Biotechnology

基　　金：国家教育部重点资助项目(2003-03072);江西省自然科学基金资助项目(0530010)

摘　　要：红谷霉素是链霉菌702发酵后所产的一种生物活性物质,具有较强抗细菌活性。研究表明,红谷霉素对大肠杆菌的最低抑菌浓度为40mg/L,对枯草芽胞杆菌的最低抑菌浓度为0.08mg/L。红谷霉素在微生物生长迟滞期添加比在其它生长阶段添加抑菌效果更好,红谷霉素对热和紫外线比较稳定。通过与其他防腐剂的抑菌效果比较表明,红谷霉素对细菌的抑菌效果优于比较的防腐剂。Honggumycin, which was a bioactive compound obtained by the fermentation broth of Streptomyces 702, showed a significant antibacterial activity. The antibacterial activity of honggumycin against Bacillus subtilis and Escherichin coli was determined in culture medium. The result showed that the minimal inhibitory concentration （MIC） of honggymycin against Bacillus subtilis and Escherichin coli were O. 08mg/L and 40mg/L, respectively. A better bacterial growth inhibition by honggumycin was observed during the lag phase than that during other phases. Honggumycin has stability to heating and UV irradiation. Furthermore, the bacteriostatic effect of hongguInycin was better than other preservatives by evaluating the antibacterial activities of honggumycin and other preservatives.

关 键 词：链霉菌702红谷霉素 抑细菌效果 抗细菌活性 最低抑菌浓度 

分 类 号：Q939[生物学—微生物学]