棘托竹荪干子实体与菌丝体抑菌作用的比较研究  

Comparative Study on Bacteriostasis of Dried Fruit Body of Dictyophora echinovolvata

作　　者：谌斌 于方明[1,2] 何欢 陆兵[3] CHEN Bin;YU Fang-ming;HE Huan;LU Bing(Key Laboratory of Karst Ecology and Environment Change of Guangxi Institutions of Higher Education,Guilin 541004,China;College of Environment and Resources,Guangxi Normal University,Guilin Development 541004,Chinas;Wayon Natural Health Product Co.,Ltd.,Guilin 541004,China)

机构地区：[1]广西高校岩溶生态与环境变化研究重点实验室,广西桂林541004 [2]广西师范大学环境与资源学院,广西桂林541004 [3]桂林淮安天然保健品开发有限公司,广西桂林541004

出　　处：《中国调味品》2018年第9期58-61,共4页China Condiment

基　　金：国家自然科学基金资助项目(41661077);广西自然科学基金面上项目(2011GXNSFA018080);岩溶生态与环境变化研究广西高校重点实验室研究基金项目(YRHJ16Z019)

摘　　要：采用滤纸圆片法研究了棘托竹荪(Dictyophora echinovolvata)干子实体和玻璃纸平板培养菌丝体的抑菌效果,结果表明:二者的乙酸乙酯提取液对细菌(枯草芽孢杆菌、大肠杆菌)和真菌(啤酒酵母、粟酒裂殖酵母、黑曲霉、绿色木霉)均有抑制作用,特别对细菌的抑制作用明显,食物防腐试验也证实了这种抑制作用。A study on bacteriostasis of Dictyophora echinovolvatadried fruit body and mycelia is accomplished by filter paper disk test.The results show that the two ethyl acetate extracts have inhibitory effects on bacteria（Bacillus subtilis,Escherichia coli）and fungi（brewer＇s yeast,Schizosaccharomyces pombe,Aspergillus niger,Trichoderma viride）.In particular,the inhibitory effect on bacteria is significant,and the food preservation test also confirms this inhibition effect.

关 键 词：棘托竹荪 干子实体 菌丝体 抑菌作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]