酒精发酵液中乳酸杆菌和醋酸杆菌的分离和药物抑菌效果研究  

Study on the Separation of Lactobacillus sp. and Acetobacter sp. from Molasses Alcohol Fermented Liquid and the Antimicrobial Effects of Medicines

作　　者：黄瑶[1] 黄翠姬[1] 伍时华[1] 孙国玲[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《酿酒科技》2009年第7期24-26,共3页Liquor-Making Science & Technology

基　　金：广西科学研究与技术开发项目(桂科攻0782003-2);广西柳州市科学研究与技术开发计划项目(2007021102)

摘　　要：从糖蜜酒精发酵液中分离鉴定出乳酸杆菌和醋酸杆菌,并利用几种药物对其进行抑菌效果试验。最小抑菌试验结果表明,对于乳酸杆菌,氨苄西林钠的MIC为12 mg/L,抗敌素的MIC为24 mg/L;对于醋酸杆菌,氨苄西林钠的MIC为6 mg/L,抗敌素的MIC为6 mg/L。最小杀菌试验的结果表明,氨苄西林钠对醋酸杆菌的MBC为12 mg/L。定性悬浮试验结果表明,浓度为12 mg/L的氨苄西林钠对醋酸杆菌在作用10 min后有杀菌效果。Lactobacillus sp. and A cetobacter sp. were separated from molasses alcohol fermented liquid. Futhermore, the antimirobial effects of several medicines on the separated bacteria were studied. The minimum inhibory concentration （MIC） tests showed that, for Lactobacillus sp., the MIC of ampicillin sodium is 12 mg/L, and the MIC of colistin is 24 mg/L; for A cetobacter sp., the MIC of ampicillin sodium is 6 mg/L, and the MIC ofcolistin is 6 mg/L. The minmum bactericidal concentration （MBC） tests showed that the MBC ofampicillin sodium ofAcetobacter sp. is 12 mg/L. And the qualitative suspension tests showed that ampicillin sodium （12 mg/L） got bactericidal effects 10min later for Acetobacter sp.

关 键 词：微生物 酒精发酵 乳酸杆菌 醋酸杆菌 分离 抑菌效果 

分 类 号：TS261.1[轻工技术与工程—发酵工程]