竹荪抑菌特性研究

Studies on Antimicrobial Characteristics of Dictyophora Indusia Fisscher Extract

本文对竹荪提取液的抑菌特性进行了研究,测试了竹荪对食品中主要致病致腐细菌的最低抑菌浓度和最低杀菌浓度、作用pH值范围,试验了提取成分对热和压力的稳定性,并选择有代表性的食品进行实物试验。结果发现:竹荪对8种受试菌均有较低的最低抑菌浓度和最低杀菌浓度,分别为:蜡样芽孢杆菌MIC5.0%、MBC5.0%,枯草芽孢杆菌MIC5.0%、MBC10.0%,金黄色葡萄球菌MIC2.5%、MBC2.5%,白色葡萄球菌MIC1.25%、MBC1.25%,大肠杆菌MIC5.0%、MBC5.0%,沙门氏菌MIC10.0%、MBC10.0%,志贺氏菌MIC2.5%、MBC5.0%和苏云金杆菌MIC2.5%、MBC2.5%。竹荪提取液发挥抑菌作用的pH值范围为5.0～8.5,抑菌成分对高温高压稳定,且实物试验效果良好。

This paper studied on antimicrobial characteristics of DIF.In another word,the MIC,MBC and pH range were tested.The extracted constituents showed stability against high temperature and pressure.Animal experiment fed on typical foods were experienced.The results showed: the MIC and MBC of the extract of DIF affecting 8 species of bacteria were low.That was:Bacillus cereus:MIC5.0% ,MBC5.0% ,Bacillus subtilis:MIC5.0% ,MBC10.0% ;Staphy lococcus aureus:MIC2.5% ,MBC2.5% ;Staphylococcus cremoris:MIC1.25% ,MBC1.25% ;Escherichia coli:MIC5.0% ,MBC5.0% ;Salmonella typhi:MIC10.0% ,MBC10.0% ;Shigcila dysenteriac:MIC2.5% ,MBC5.0% and Bacillus thuringiensis:MIC2.5% ,MBC2.5% .The obvious antimicrobial effects on pH value ranges of DIF's extract were from 5.0 to 8.5.Meanwhile,the antimicrobial activity under high temperature and strong pressure was stable with obvious antimicrobial effect on animal tests.