葡萄多糖抑菌特性的研究

Studies on the Antimicrobial Activity of VLP

用葡萄多糖 (VLP)对 8种常见食品微生物进行抑菌实验 ,结果表明 ,葡萄多糖对枯草芽孢杆菌、根霉、酿酒酵母菌有显著的抑制作用 ,最小抑制浓度分别为 :枯草芽孢杆菌为 12 5 μg/mL ,大肠杆菌为 2 5 μg/mL ,金黄色葡萄球菌为 5 0 μg/mL ,根霉为 2 5 μg/mL ,曲霉为 5 0 μg/mL ,酿酒酵母菌为 2 5 μg/mL。葡萄多糖抑菌存在最佳 pH值 ,温度越高 ,抑菌效果越显著。相同时间内 ,多糖溶液浓度越高 ,抑菌率越高 ;同一浓度 ,作用时间越长 ,抑菌率越高。

Antimicrobial activity of VLP (polysaccharides of Vitis.Linn) were tested against 8 microorganism for the first time.Results showed that VLP had strong antimicrobial effects for Bacillus subtilis, Rhizopus sp., and Saccharomyces cerevisiae.The minimum inhibitory concentration(MIC) of different food-borne pathogens were:Bacillus subtilis 12.5 μg/mL,Escherichia coli 25 μg/mL, Staphylococcus.aureus 50 μg/mL, Rhizopus sp. 25 μg/mL, Aspergillus sp. 50 μg/mL, Saccharomyces cerevisiae 25 μg/mL. The antimicrobial activity of VLP had the optimal pH value. Under higher temperature,VLP had better antimicrobial effect.It was also seen that higher concentration of VLP and longer functionary period can increase VLP antimicrobial activity.