竹荪防腐作用初探

Antimicrobial Actions of Dictyophora indusia Fisscher

为从竹荪中提取天然防腐剂,以竹荪提取液对枯草芽孢杆菌和蜡样芽孢杆菌的抑制效果为考核指标,采用L9(34)正交试验选择最佳提取条件,并将竹荪提取液对食品中主要致病、致腐微生物进行了抑制试验.结果表明,提取竹荪防腐剂的最佳条件为浸泡试剂选乙酸乙酯,打浆时间30s,煮沸时间为0,浓缩体积为5mL.竹荪提取液对受试的致病、致腐细菌均有极强的抑制作用,且可在pH7.2～7.4发挥抑菌作用.

By using a special edible fungi,Dictyophora indusia Fisscher,a kind of antimicrobial that can be added into food was extracted. By means of filter paper disks tests,the antimicrobial actions of Dictyophora indusia Fisscher's extract were vertified.And then,the extract's antimicrobial efficiency in Bacillus subtilis and Bacillus cereus were used as the measurements in this experiment.Throuth orthogonal design,the best extract process was obtained. And the extract's antimicrobial effects on the major pathogenetic bacteria and spoilage bacteria in food were obtained too. The results showed that the extract from Dictyophora indusia Fisscher had obvious antimicrobial actions on 8 kinds of pathogenetic bacteria and spoilage bacteria.It had strong antimicrobial effects under neutral and weakly basic conditions.