桑黄发酵产物的抑菌作用  

Antibacterial Activity Evaluation of Fermentation Supernatant and Mycelia of Phellinus igniarius

作　　者：孟庆龙[1] 潘景芝 陈丽[1] 王琦[1] 

机构地区：[1]吉林农业大学食药用菌教育部工程研究中心,吉林长春130118 [2]长春市传染病医院,吉林长春130123

出　　处：《食品科学》2011年第3期56-59,共4页Food Science

基　　金：长春净月经济开发区资助项目(20060529)

摘　　要：采用滤纸片法和二倍稀释法对桑黄发酵产物中菌丝体不同溶剂提取物和发酵液的抑菌作用及热稳定性进行初步研究。结果表明:桑黄菌丝体甲醇、正丁醇提取物和发酵液对金黄色葡萄球菌、大肠杆菌、肠炎沙门氏菌、鼠伤寒沙门氏菌均有一定的抑制作用,且对金黄色葡萄球菌的抑菌活性表现出较好的热稳定性。与此同时,桑黄菌丝体正丁醇提取物对4种指示菌的抑菌率均最高,且最低抑菌质量浓度仅为0.1563～0.3125mg/mL,从而说明桑黄菌丝体正丁醇提取物具有较强的抑菌能力。Paper disk and double dilution methods were used to study the inhibition activities and thermal stability of different extracts from mycelia and fermentation broth of Phellinus igniarius. The results showed that the inhibition effects of its methanol, n-butanol extracts of mycelia and fermentation broth on Staphylococcus aureus, Escherichia coli, Salmonellae enteritidis, and Salmonella typhimurium existed, and the extracts were heat stable to Staphylococcus aureus. Meanwhile, the highest rate on inhibition against 4 indicator bacteria was n-butanol extracts from mycelia ofP. igniarius, and the minimal inhibitory concentration was 0.1563 -- 0.3125 mg/mL, which showed that its n-butanol extracts had strong antimicrobial activity.

关 键 词：桑黄 发酵产物 提取物 发酵液 抑菌作用 

分 类 号：R285.5[医药卫生—中药学]