灵芝菌丝体中灵芝酸的体外抑菌作用  

In vitro bacteriostasis of the intracellular ganoderic acids from the mycelium of Ganoderma lucidum

作　　者：王晓玲[1] 刘昭廷[1] 

机构地区：[1]中南林业科技大学生命科学与技术学院,长沙410004

出　　处：《食品科技》2008年第10期184-186,共3页Food Science and Technology

基　　金：国家自然科学基金项目(30700552);湖南省教育厅科研项目(05C327)

摘　　要：采用杯碟法试验灵芝菌丝体中灵芝酸对革兰阴性菌(大肠杆菌)、革兰阳性菌(金黄色葡萄球菌),以及芽孢杆菌(枯草芽孢杆菌)的体外抑菌作用。结果表明,灵芝酸组分对大肠杆菌和金黄色葡萄球菌的生长有较明显的抑制作用,而对枯草芽孢杆菌的抑制作用相对较弱;该灵芝酸对大肠杆菌和金黄色葡萄球菌的最小抑菌浓度为12.5mg/mL;而对枯草芽孢杆菌的最小抑菌浓度为50mg/mL。此外,该灵芝酸的抑菌成分在40℃和60℃下(处理2h)较稳定,但在80℃和100℃温度下,热稳定性较差。The antibacterial activity of ganoderic acids from the mycelium of Ganoderma lucidum on Staphylococcal aures （G＋）, E. coli （G-） and Bacilllus subtitis was investigated by using cylinder-plate method. The results showed that the ganodedc acids had obvious Jnhibitory effect on the growth of E. coli and S. aures, however, the antibacterial activity of ganoderic acids on B. subtitis was relatively smaller. The minimal inhibitory concentration （MIC） of the ganoderic acids to E.coli, S. aures and B. subtitis was 12.5 mg/mL, 12.5 mg/mL and 50 mg/mL. The antibacterial components of the ganoderic acids sample couldn＇t be destroyed at 60℃ （2 h treatment）, but it could be partly destroyed at 80℃ and 100℃.

关 键 词：灵芝 菌丝体 灵芝酸 抑菌作用 最小抑菌浓度 

分 类 号：TS201.3[轻工技术与工程—食品科学]