液体深层发酵香菇抑菌活性研究

Study on Antimicrobial activity of Lentinus edodes of Submerged Fermentation

[目的]研究液体发酵香菇的抑菌活性及其抑菌稳定性。[方法]采用杯碟法测定香菇胞外发酵液和胞内提取液对常见致病菌的抑菌效果及抑菌稳定性。[结果]香菇胞外发酵液的抑菌效果强于其胞内提取液,其对黄曲霉的抑菌能力最强。稳定性研究结果表明,高温对其抑菌活性几乎没有影响,pH3.5～5.5时抑菌效果最好,偏碱性环境不利于其抑菌性能的发挥。[结论]为更好地开发香菇相关产品提供理论基础。

[Objective] The purpose was to study the antimicrobial activity of Lentinus edodes of submerged fermentation and its stability.[Method] By cup-dish method,the antimicrobial effects of intracellular and extracellular product of Lentinus edodes of submerged fermentation were detected.[Result] Extracellular product was better than the intracellular,its effect was the best to A.flavus.Tempreature has little effection on its activity.Between pH 3.5-5.5,its activity was the best.Alkali condition could reduce its activity.[Conclusion] The study provided theoretical foundation for developing Lentinus edodes products.