灵芝发酵液多糖抑菌作用研究  

Bacteriostatic activity of polysaccharides produced by Ganoderma lucidum

作　　者：潘明[1] 徐轶婷[1] 许艳丽[1] 于海光[1] 袁城金[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国酿造》2010年第2期56-58,共3页China Brewing

摘　　要：通过水提醇沉法提取得到灵芝发酵液粗多糖,以6种常见食品有害菌为供试菌,研究灵芝发酵液粗多糖对其抑制作用。结果表明,灵芝发酵液粗多糖对金黄色葡萄球菌有很强的抑制作用,最小抑菌浓度(MIC)为6.25mg/mL;对大肠杆菌、枯草芽孢杆菌、乙型副伤寒沙门氏菌的抑制作用较强,其MIC均为50mg/mL;对酿酒酵母菌的抑制作用较弱,MIC为100mg/mL;对黑曲霉几乎没有抑制作用,只在高浓度下才显示出抑制作用。The polysaccharides were extracted from Ganoderma lucidum fermentation fluid through boiling water method. Six foodbome microorganisms were used to investigate the bacteriostatic activity of these crude extracts. The results showed that the crude extract had a strong inhibition on Staphylococcus aureus and the minimum inhibition concentration was 6.25 mg/ml. It had a high bacteriostatic activity on Escherichia coli, Bacillus subtilis and S.paratyphi and the MIC were 50 mg/ml. However, the inhibition of crude extract to Saccharomyces cerevisiae was weak and the minimum inhibition concentration was 100 mg/ml. There was no inhibiting effect on Aspergillus nige, and it only showed the inhibiting effect under the high concentration.

关 键 词：灵芝发酵液多糖 抑菌作用 最小抑菌浓度 

分 类 号：Q93-334[生物学—微生物学]