榆耳发酵液抑菌谱及抑菌作用稳定性研究  

Inhibitory spectrum and the stability of bacteriostatic effect of the fermented liquid of Gloeostereum incarnatum

作　　者：崔京春[1,2] 郭海勇[3] 邢效瑞[1,2] 吴俊罡 张献 屈天娇[1] 胡文忠[1] 钱爱东[2] 李玉[2] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]吉林农业大学食药用菌教育部工程研究中心动物科学技术学院,长春130118 [3]吉林师范大学生命科学学院,吉林四平136000 [4]大连吉翔农业科技有限公司,辽宁大连116620

出　　处：《黑龙江畜牧兽医》2013年第7期105-107,共3页Heilongjiang Animal Science And veterinary Medicine

基　　金：教育部"长江学者和创新团队发展计划"创新团队项目(IRT1134);吉林省教育厅"十二五"科学技术研究项目(吉教科合字2012178);大连民族学院博士启动金项目(20116205)

摘　　要：为了探讨榆耳JX 2010菌株发酵液的抑菌谱及其抑菌活性的理化稳定性,试验采用杯碟法进行抑菌效果的研究。结果表明:该菌株发酵上清液对12株指示菌中的多数菌表现出了抑菌作用,并且对金黄色葡萄球菌、枯草芽孢杆菌、地衣芽孢杆菌、嗜酸乳杆菌等革兰阳性菌的抑菌作用强于大肠杆菌、沙门杆菌和鼠伤寒沙门杆菌等革兰阴性菌,但对蜡样芽孢杆菌和酵母菌无抑菌性;以金黄色葡萄球菌为指示菌,进行抑菌活性成分的理化稳定性研究,发现榆耳发酵液具有良好的热稳定性,能在pH值为1～7的范围内较好地保持其抑菌活性,但对碱性环境较敏感。To investigate the inhibitory spectran and physicochemical stability for bacteriostatic effects of the fermented liquid of the strain JX 2010 from Gloeostereum incarnatum, the cylinderplate method was used to test the baeteriostatic effect. The results showed that the supernatant of the fermented liquid had bacteriostatic activity against most of the 12 tested strains, and its bacteriostatic effect to Gram - positive bacteri- a such as Staphylococcus aureus, Bacillus subtilis, Bacillus licheniformis and Lactobacillus acidophilus was stronger than that of Gram - negative bacteria such as Escherichia coli and Salmonella salmonella typhimurium, while the supernatant had no bacteriostatic activity against Bacillus ce- reus and yeast. The physical and chemical stability of bacteriostatic activity of the supernatant was tested, taking Staphylococcus aureus as an indicator bacterium. It was found that the fermented liquid of Gloeostereum incarnatum with good thermal stability kept its bacteriastatic activity in a range of pH values from 1 to 7, but it was more sensitive to high alkalinity.

关 键 词：榆耳发酵液 抑菌谱 抑菌作用 理化稳定性 

分 类 号：S482.292[农业科学—农药学]