红茶菌发酵液抑菌作用研究

Bacteriostasis of black tea fungus broth

目的研究不同pH值下红茶菌发酵液及其蛋白提取液的抗菌作用,为探寻新的抗菌物质奠定基础。方法采用K-B纸片扩散法检测不同pH值下红茶菌发酵液及不同量的蛋白提取液分别对大肠埃希菌、金黄色葡萄球菌和白色念珠菌的抑菌作用。结果红茶菌发酵液在酸性条件下对金黄色葡萄球菌和大肠埃希菌的生长具有明显的抑制作用,而在碱性条件下均未表现出抑制作用;红茶菌蛋白提取液对金黄色葡萄球菌和大肠埃希菌有抑菌活性,红茶菌发酵液及蛋白提取液对白色念珠菌无明显抑菌作用。结论红茶菌发酵液具有明显的抑制金黄色葡萄球菌和大肠埃希菌生长的作用。红茶菌发酵产生的蛋白质类物质是红茶菌液中的抑菌活性成分之一,具有用作食品抑菌剂的潜在价值。

Objective To explore the antibacterial activity of black tea fungus broth and protein extract under different pH values and lay the foundation for the new antibacterial substances. Methods KB disk diffusion method was used in different pH values under the black tea fungus broth and different amounts of protein extract, respectively Escherichia coli, Staphylococcus aureus and Candida albicans the antimicrobial effect. Results Black tea fungus broth has apparent antibacterial activity against E.coli and S.aureus in acid environment and no antibacterial activity in alkaline environment was found. Meanwhile the protein extraction of black tea fungus has visible antibacterial activity to them. But both black tea fungus broth and its protein extraction has no antibacterial activity to C.albicans. Conclusion Black tea fungus broth has apparent antibacterial activity against E.coli and S.aureus. Protein-like substances produced from black tea fungus is one of the active ingredients, and it has potential value as bacterial inhibitor on food vocation.