从杨树菇中开发新型食品防腐剂的初步研究  

STUDY ON EXPLOITING NEW FOOD ANTIBIOTIC FROM AGROCYBE AEGERITA

作　　者：曹惠明[1] 李德舜[1] 苏忠锐[1] 张英[1] 

机构地区：[1]山东大学微生物技术国家重点实验室,济南250100

出　　处：《菌物系统》2003年第3期445-451,共7页Mycosystema

摘　　要：本实验室通过对14株食用真菌的抑菌试验筛选,发现杨树菇具有极强的抑菌作用,且抑菌谱广,可以有效抑制细菌、酵母和部分霉菌.与不同浓度(0.05%、0.1%、0.2%、0.3%g/ml)山梨酸、苯甲酸抑菌能力相比,抑菌效果更为明显.以金黄色葡萄球菌为指示菌研究了其最适发酵条件及有效成分的热稳定性,结果表明:杨树菇的发酵周期为7～9d,发酵温度25℃,发酵的起始pH 6.0～7.0,发酵液装量为80～140ml/500ml三角瓶,接种量10%～15%(v/v);发酵液浓缩液经121℃、30 min湿热灭菌处理后仍具有很强的抑菌活性.杨树菇是一种具有开发前途的食用真菌.Through anti-microbial experiment of 14 strains of edible mushrooms, it was found that Agrocybe aegerita showed great anti-microbial activity. The antibiotic produced by the fungus can effectively inhibit the growth of bacteria, yeast and partial mildew. The anti-microbial activity is more evident as compared with sorbic acid and benzoic acid of different concentration (0.05%、0.1%、0.2%、0.3% g/ml). The optimum period, temperature, initial pH of the medium and the inoculation rate for the submerged fermentation of Agrocybe aegerita were 7~9d, 25℃, 6.0~7.0 and 10%~15% (v/v) respectively. The culture still has strong antiseptic ability after a heating treatment of 121℃ for 30min.

关 键 词：食用真菌 抑菌活性 发酵条件 

分 类 号：TS202.3[轻工技术与工程—食品科学]