摘要
通过水提醇沉法提取得到灵芝发酵液粗多糖,以6种常见食品有害菌为供试菌,研究灵芝发酵液粗多糖对其抑制作用。结果表明,灵芝发酵液粗多糖对金黄色葡萄球菌有很强的抑制作用,最小抑菌浓度(MIC)为6.25mg/mL;对大肠杆菌、枯草芽孢杆菌、乙型副伤寒沙门氏菌的抑制作用较强,其MIC均为50mg/mL;对酿酒酵母菌的抑制作用较弱,MIC为100mg/mL;对黑曲霉几乎没有抑制作用,只在高浓度下才显示出抑制作用。
The polysaccharides were extracted from Ganoderma lucidum fermentation fluid through boiling water method. Six foodbome microorganisms were used to investigate the bacteriostatic activity of these crude extracts. The results showed that the crude extract had a strong inhibition on Staphylococcus aureus and the minimum inhibition concentration was 6.25 mg/ml. It had a high bacteriostatic activity on Escherichia coli, Bacillus subtilis and S.paratyphi and the MIC were 50 mg/ml. However, the inhibition of crude extract to Saccharomyces cerevisiae was weak and the minimum inhibition concentration was 100 mg/ml. There was no inhibiting effect on Aspergillus nige, and it only showed the inhibiting effect under the high concentration.
出处
《中国酿造》
CAS
北大核心
2010年第2期56-58,共3页
China Brewing
关键词
灵芝发酵液多糖
抑菌作用
最小抑菌浓度
the polysaccharides of Ganoderma lucidum
bacteriostatic activities
the minimum inhibition concentration（MIC）
