香菇多糖抑菌作用的研究

Antimicrobial Characteristics of Polysaccharide from Ganoderma Lentinan

为研究香菇多糖对细菌的抑制作用,采用分光光度法研究香菇多糖对枯草芽孢杆菌(Bacillus subtilis)、大肠杆菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)、沙门氏菌(Salmonella)的抑制作用,并探讨作用时间和pH值对其抗菌活性的影响,以确定最佳抑菌时间和pH值。结果表明,香菇多糖对四种菌的抑制作用由强到弱依次为金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、沙门氏菌。对沙门氏菌的抑制作用在24h时达到最大,对其它3种菌均在12h时达到最大。pH值对抑菌作用有一定的影响,对金黄色葡萄球菌的抑制作用在pH值为6时最大;对其它菌的抑制作用均在pH值为5时最大。

Spectrophotometry method was used to measure the anti-bacterial including Bacillus subtilis, Escherichia co- li, Staphylococcus aureus, Salmonella activities of polysaccharide from Ganoderm Lucidum. The effect of time and pH value on anti-bacterial activity was discussed, so as to determine the optimal anti-bacterial time and pH value. The results indicated that Ganoderma lucidum polysaccharide could inhibit Bacillus subtilis, Escherichia coli, Staphylo- coccus aureus , Salmonella, the order of inhibition was Bacillus subtilis , Staphylococcus aureus , Escherichia coli , Sal- monella. The maximum inhibition activity on Salmonella was 24 h, the others was 12 h. The pH had some influences on anti-bacterial effect, The maximum inhibition activity on Salmonella was at pH 6, the others were at pH 5.