棘托竹荪菌丝体抑菌作用研究  

Study on the Antimicrobial Effect of Dictyophora echino-volvata Mycelium

作　　者：杨威[1] 吴素蕊 樊建[1] 高观世 

机构地区：[1]昆明理工大学化学工程学院,云南昆明650224 [2]云南省供销合作社科学研究所,云南昆明650223

出　　处：《中国食用菌》2008年第6期34-37,共4页Edible Fungi of China

基　　金：云南省科研院所技术开发研究专项(项目编号:2006KFZX-08)

摘　　要：以水为提取剂,微波、酶、超声波为辅助手段研究棘托竹荪菌丝体的抑菌作用,测定其对大肠杆菌等6种常见食品腐败菌的抑菌效力(抑菌圈直径)、最低抑菌浓度(MIC)、热稳定性及抑菌pH范围。结果表明,4种方法得到的提取液都有一定的抑菌作用,其中以酶解水提法效果最佳,所得到提取液的抑菌效力最强,最低抑菌浓度小,抑菌pH范围广且热稳定性强。Water as extracting agent, the antimicrobial effect of the mycelium of Dictyophora echino-volvata was analyzed, prepared with microwave, enzyme and ultrasonic wave. The heat stability, antimicrobe effectiveness, minimum inhibition concentration （MIC） and pH range of extracts against six common food spoilage organisms were performed. The experimental results showed that four methods also have positive affection, but the best is the enzyme that had quite well antimicrobial effects, with relatively lower concentration, wider pH range and much better heat stability on antimicrobe.

关 键 词：棘托竹荪 菌丝体 抑菌作用 

分 类 号：S646.8[农业科学—蔬菜学]