香菇多糖抑菌作用的研究  

Antimicrobial Characteristics of Polysaccharide from Ganoderma Lentinan

作　　者：孟俊龙[1] 冯翠萍[1] 常明昌[1] 程红艳[2] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学资源与环境学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2012年第3期261-264,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省自然科学基金(2010011043-1);山西省科技基础条件平台建设项目(2010091017);山西省科技攻关项目(021025)

摘　　要：为研究香菇多糖对细菌的抑制作用,采用分光光度法研究香菇多糖对枯草芽孢杆菌(Bacillus subtilis)、大肠杆菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)、沙门氏菌(Salmonella)的抑制作用,并探讨作用时间和pH值对其抗菌活性的影响,以确定最佳抑菌时间和pH值。结果表明,香菇多糖对四种菌的抑制作用由强到弱依次为金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、沙门氏菌。对沙门氏菌的抑制作用在24h时达到最大,对其它3种菌均在12h时达到最大。pH值对抑菌作用有一定的影响,对金黄色葡萄球菌的抑制作用在pH值为6时最大;对其它菌的抑制作用均在pH值为5时最大。Spectrophotometry method was used to measure the anti-bacterial including Bacillus subtilis, Escherichia co- li, Staphylococcus aureus, Salmonella activities of polysaccharide from Ganoderm Lucidum. The effect of time and pH value on anti-bacterial activity was discussed, so as to determine the optimal anti-bacterial time and pH value. The results indicated that Ganoderma lucidum polysaccharide could inhibit Bacillus subtilis, Escherichia coli, Staphylo- coccus aureus , Salmonella, the order of inhibition was Bacillus subtilis , Staphylococcus aureus , Escherichia coli , Sal- monella. The maximum inhibition activity on Salmonella was 24 h, the others was 12 h. The pH had some influences on anti-bacterial effect, The maximum inhibition activity on Salmonella was at pH 6, the others were at pH 5.

关 键 词：香菇多糖 枯草芽孢杆菌 大肠杆菌 金黄色葡萄球菌 沙门氏菌 

分 类 号：S646[农业科学—蔬菜学]