纳豆提取物对两株细菌的抑制作用及其培养条件的优化  

Natto Extract on Inhibition of Two Strains of Bacteria and the Optimization of Culture Conditions

作　　者：朱宇刚[1] 耿广青[1] 樊美珍[1] 

机构地区：[1]安徽农业大学微生物防治省重点实验室,安徽合肥230036

出　　处：《热带作物学报》2010年第12期2174-2179,共6页Chinese Journal of Tropical Crops

摘　　要：为了寻找天然的生物防腐剂和微生态制剂,对纳豆提取物的抑菌作用及其培养条件进行了研究。结果显示：最佳培养条件是接种量6%、含水量60%、物料厚度1.92 cm、后熟时间2 d;抑制金黄色葡萄球菌RCEF091013的碳源、添加物、无机盐和发酵时间的最佳因素水平组合为葡萄糖6%、酵母粉1%、MgSO40.3%、发酵时间48 h;抑制大肠杆菌RCEF091056的最佳组合为麦芽糖4%、酵母粉1.5%、MgSO4 0.3%、发酵时间48 h。纳豆提取物质在pH68有较好的酸碱稳定性,在80℃以下都有良好的热稳定性。Zn2＋、Cu2＋、Fe3＋和Ca2＋对抑菌物质抑菌效果有较大的影响。表明纳豆提取物对金黄色葡萄球菌和大肠杆菌有一定的抑制作用,纳豆提取物的稳定性较强。To find a natural biopreservative and the microecology preparation,the antibacterial effect of natto extract and the optimization of culture conditions were studied.The results indicated that the optimum culture conditions were as following： inoculum concentration with 6%,60% water content,material thickness 1.92 cm,post-ferment time 2 d.The optimal culture conditions for inhibition on S.aureus were： glucose 6%,yeast extract 1%,MgSO4 0.3%,fermentation time 48 h and on E.coli were： maltose 4%,yeast extract 1.5%,MgSO4 0.3%,and fermentation time 48 h.The extracts were stable below pH68 and at 80 ℃.Zn2＋、Cu2＋、Fe3＋ and Ca2＋ significantly inhibited the antibacterial activity.In conclusion,Natto extracts possess inhibitory effect on Staphylococcus aureus and E.coli,with good stability for pH and temperature.

关 键 词：纳豆菌 抑菌作川 同体发酵 发酵条件优化 

分 类 号：Q93[生物学—微生物学]