真菌转化三七产物抑菌作用的初步研究  

Primary Study on the Inhibition of Transformation Products of Panax Notoginseng by Fungi

作　　者：赵鹏[1] 刘亚君[2] 

机构地区：[1]昆明理工大学生命科学与技术学院,云南昆明650224 [2]云南大学生物资源保护与利用重点实验室,云南昆明650091

出　　处：《云南中医学院学报》2009年第4期33-36,共4页Journal of Yunnan University of Traditional Chinese Medicine

摘　　要：目的:寻找能发酵三七使其新增抗病原细菌功能的菌株。方法:108株真菌采用固态发酵对三七进行转化,对比发酵前、后产物对大肠埃希氏杆菌、金黄色葡萄球菌、绿脓杆菌、藤黄微球菌、蜡样芽孢杆菌、伤寒沙门氏菌的抑菌作用。结果:6株菌固态发酵三七后,其发酵物对革兰氏阳性病原细菌有较好抑制作用。结论:真菌发酵三七过程中能够产生新的抑菌活性物质。Objective ： To find the fungi which made fermented products the new ability of antibacterial activities during fermentation process of Panax notoginseng. Methods ： One hundred and eight fungi strains were used to ferment Panax notoginseng by liquid and solid state fermentation process and the antibacterial activities of the fermented products and the corresponding raw materials were assayed against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Micrococcus luteus, Bacillus cereus and Salmonella pafatyphi. Results： The solid state fermented products of six fungi strains had stronger antibacterial activities for Gram - positive bacteria. Conclusion ： Antibacterial activities were stronger by using solid state fermentation process than liquid＇ s. New component of antibacterial activities could be produced during fermentation process of Panax notogiuseng by fungi.

关 键 词：真菌 三七 转化 抑菌作用 

分 类 号：R283.1[医药卫生—中药学]