绿色木霉菌发酵液对金黄色葡萄球菌的抑制作用

Inhibitory Effect of Trichoderma viride Fermentation Broth on Staphylococcus aureus

应用绿色木霉菌(T.viride)发酵液抑制金黄色葡萄球菌。结果表明:T.viride发酵原液对金黄色葡萄球菌抑菌圈直径达到(29.77±0.03)mm,最低抑菌质量浓度(MIC)和最低杀菌质量浓度(MBC)为2.0μg/mL和4.0μg/mL,均小于苯甲酸钠溶液的MIC(8.0μg/mL)和MBC(10.0μg/mL);经过发酵液处理12h后,金黄色葡萄球菌总量比对照组下降42%;发酵液处理2h后菌体细胞对磷的消耗逐渐停止。发酵液经100℃、1h处理,抑菌率仍可达82.64%。在介质pH7～8时抑菌效果最好,抑菌率保持在90%以上。T.viride发酵液能有效抑制金黄色葡萄球菌的生长过程和菌体细胞对磷的消耗,且热处理对其抑菌活性影响较小。

The inhibitory effect of T. viride fermentation broth on S. aureus growth was investigated in this study. The results showed that the inhibition ring diameter of T. viride fermentation broth was （29.77 ±0.03） mm. The MIC and MBC were 2.0 μg/mL and 4.0 μg/mL, respectively compared with 8.0 μg/mL and 10.0 μg/mL for sodium benzoate, respectively. After 12 h of treatment with T. viride fermentation broth, the total quantity of S. aureus declined by 42% compared with control samples. The consumption of phosphorous by S. aureus gradually came to an end during 2 h of treatment with T. viride fermentation broth. After 1 h treatment at 100 ℃, the inhibitory rate of T. viride fermentation broth remained 82.64%. A medium pH ranging between 7 and 8 provided maximum inhibitory rate of over 90%. In conclusion, T. viride fermentation broth has effective inhibitory effects on the growth and phosphorous consumption of S. aureus which are affected little by heat treatment.