摘要
探讨硫酸酯化黑木耳多糖不同取代度、不同时间对金黄色葡萄球菌、大肠杆菌和黑曲霉的影响。通过抑菌试验证明,硫酸酯化黑木耳多糖对金黄色葡萄球菌、大肠杆菌有不同程度的抑制,抑制作用可达16h～20h。对黑曲霉的孢子萌发也有一定的抑制现象。
The effects of degree of substitution of Auricularia Polysaccharides and acting time to Staphylococcus aureus, Escherichia coli and AspergiUus niger spores. The antimicrobial tests indicate that sulfated AAP has a certain of inhibition for the yellow staphylococcus and E. coli, with an inhibiting time of 16 h-20 h. Moreover, AAP also has a certain inhibition on the germinations of black aspergillus spores.
出处
《食品研究与开发》
CAS
北大核心
2011年第2期31-33,共3页
Food Research and Development
关键词
硫酸酯化黑木耳多糖
金黄色葡萄球菌
大肠杆菌
黑曲霉
抑菌功能
sulfated Auricularia Polysaccharides
Staphylococcus aureus
Escherichia coli
Aspergillus niger
the antimicrobial functions
