西藏开菲尔中抑菌活性物质的提取及抑菌效果研究  

Research on the antibacterial activity of substances extracted from Tibet Kefir

作　　者：黄曼曼[1] 陈雪香[1] 肖苏尧[1] 林健辉[1] 黄伟华[1] 曹庸[1] 

机构地区：[1]华南农业大学食品学院,广东广州510640

出　　处：《食品工业科技》2011年第10期159-161,共3页Science and Technology of Food Industry

摘　　要：采用水提取西藏开菲尔(Kefir)中的抑菌活性成分,用K-B纸片法测定提取物对常见的革兰氏阳性和革兰氏阴性细菌、部分真菌和霉菌的抑菌活性,并检测了用不同的pH、温度、光照处理后提取物的抑菌效果。研究结果表明,Kefir提取物对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌、黄曲霉和啤酒酵母均有明显的抑制效果,最小抑菌浓度(MIC)在6.25～12.5mg/mL之间,与尼生素相比,抑菌效果相当,抑菌谱更广;提取物在酸性和中性条件下抑菌活性稳定,而在碱性条件下抑菌活性减弱,且具有较好的热稳定性和光稳定性。Active constituents in Kefir were extracted by water,the antibiosis activity on Escherichia coil, Staphylococcus aureus Rosen Bach,Bacillus subtilis,Shigella dysenteries,Sac-charomyces cerevisiae and Aflatoxin was studied by K-B slips. The extracts were treated with different pH,temperature,lights,then bacteriostasis was studied. The results showed that extracted antibacterial substance had shown antibiosis on Gram positive bacteria and Gram negative bacteria and parts of epiphyte. The minimum fungicide concentration of extracts was 6.25-12.5mg/mL. Compared with nisin,the antibiosis activity was limited,and more organisms spectrum. Antibacterial substance had good stability to hot, acidity and light.

关 键 词：西藏开菲尔 提取物 抑菌效果 

分 类 号：TS201.1[轻工技术与工程—食品科学]