猴头真菌发酵液抑菌特性研究

Study on Antimicrobial Characteristics of Hericium erinaceus Strains

本文以猴头真菌为研究对象,研究了温度、pH对发酵液抑菌活性的影响,考察了发酵液中多糖和蛋白质的抑菌活性,比较了不同溶剂对抑菌成分的萃取效果。结果表明,抑菌活性物质具有较好的热稳定性,在酸性条件下具有较强的抑菌活性,对蛋白酶不敏感,对粗多糖不敏感,正丁醇对其萃取效果较好。

In this paper, taken H. erinaceus as tested materials, the effects of temperature and pH on active antibacterial substance, the poly- saccharide and protein antibacterial activities in antibacterial ingredients from H. erinaceus were investigated,and the effects of different Sol- vent on the extraction of antibacterial substanc was compared. The results showed that the active antibacterial substance had good thermal sta- bility, and strong antibacterial activity under acidic conditions. The substance was not sensitive to polysaccharide nor to protease, which was effectively extracted by using n-butand.