乳酸菌对中草药的发酵及抑菌活性检测  

The Fermentation of TCMs by Lactobacillus and the Assay of Antibacterial Activities of Fermentation Products

作　　者：张文[1] 韩广泉[1] 王凯[1] 姜艳萍[1] 张建梅[1] 

机构地区：[1]山东宝来利来生物工程股份有限公司,山东泰安271000

出　　处：《饲料博览》2014年第1期4-7,共4页Feed Review

摘　　要：选择13株性能良好的乳酸菌对5味抗菌、抗病毒中草药(板蓝根、甘草、陈皮、苦丁、苦藠)进行发酵,检测发酵产物对大肠杆菌、沙门氏菌、金黄色葡萄球菌的抗菌活性。结果显示,乳酸菌在5味中草药中均能生长,每种中草药均有最适发酵菌株;抑菌试验表明,不同的乳酸菌菌株发酵5味中草药表现出不同的抑菌能力,罗伊氏乳杆菌发酵板蓝根、陈皮、苦丁、苦藠的上清液对大肠杆菌、沙门氏菌、金黄色葡萄球菌都具有显著的抑菌效果,甘草被发酵后基本无抑菌活性。Five kinds of antibacterial and antiviral traditional Chinese medicines（TCMs, radix isatidis, li- quorice, periearpium eitri reticulatae, laetuca taiwaniana maxim, Chinese onion） were fermented by 13 kinds of good lactobacillus, and antibacterial activities of fermentation products were assayed against Escherichia coli, Salmonella and Staphylococcus aureus. The results showed that lactobacillus can grow in 5 kinds of Chinese herbal medicine, and each kind of TCMs were suitable for the growth of lactobacillus. Antibacterial experiments showed that five TC- Ms fermented by different strains of lactobacillus had different antibacterial ability. The supernatant fermented by lactobaciUus reuteri from radix isatidis, pericarpium citri reticulatae, lactuea taiwaniana maxim, Chinese onion had the obvious bacteriostatic effect to E. coli, Salmonella, Staphylococcus aureus. Liquorice losted the antibacterial activity after fermentation.

关 键 词：乳酸菌发酵 中草药 发酵上清 抗菌活性 

分 类 号：TS261[轻工技术与工程—发酵工程] R286[轻工技术与工程—食品科学与工程]