氨基酸的抑菌作用研究  

Study on bacteria-inhibiting effect of amino acids

作　　者：陈月开[1] 徐军[1] 曲运波[1] 席国萍[1] 张敏[1] 

机构地区：[1]山西大学生命科学系,山西太原030006

出　　处：《中国生化药物杂志》2001年第1期29-30,共2页Chinese Journal of Biochemical Pharmaceutics

摘　　要：目的研究 19种氨基酸对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的抑菌作用。方法用氨基酸饱和液滤纸片分别对上述菌的每个混菌液培养基平板做定性抑菌实验 ;将有抑菌作用的氨基酸不同浓度对此三种菌的LB培养基混菌液做定量抑菌实验。结果半胱氨酸对金黄色葡萄球菌有较强的抑制作用 ,最佳抑菌时间为 6h ,最适抑菌浓度为 0 .6 2 5 % ,此条件下抑菌率为 92 .6 2 %。结论半胱氨酸可以抑制金黄色葡萄球菌。PurposeThe aim is to study the inhibiting effects of nineteen amino acids to E.coli,St.aureus and B.Subtilis .MethodsThe qualitative inhibition of nineteen amino acids on E.coli , St.aureus and B.Subtilis was determined using filter papers treated by saturated amino acids placed on the bacteria medium dish.The quantitative inhibiting effects of the amino acids which were proved to have inhibition to these three bacteria were determined in the bacteria LB medium with different concentrations of amino acids.ResultsIt was indicated that cysteine was used to inhibit St.aureus. The best inhibiting time was 6 hours,and the optimum of concentration was 0.625% in which the inhibiting rate was 92.62% .Conclusion Cysteine could inhibit St. aureus.

关 键 词：氨基酸 抑菌作用 大肠杆菌 金黄色葡萄球菌 枯草芽孢杆菌 

分 类 号：R977.4[医药卫生—药品]