樟芝深层发酵液萃取物对食源性致病菌的抑制效果

The Antibacterial Effect of Submerged Fermentation Broth Extracts from Antrodia camphorata on Food-borne Pathogens

以发酵10 d的樟芝深层发酵液为原料,用氯仿、乙酸乙酯及石油醚萃取其具有抑菌效果的活性物质,发现氯仿萃取物的抑菌谱最广,对所有14株测试菌(包括金黄色葡萄球菌、蜡样芽孢杆菌、大肠杆菌、沙门氏菌、弧菌及阪崎肠杆菌)均有显著的抑制效果;采用二倍梯度稀释法测得各萃取物的最小抑菌浓度(MIC)为1.565 mg·mL^(-1)~12.500 mg·mL^(-1);采用平板菌落计数法进一步测得各萃取物的抑菌率为(63.8±2.9)%~(92.7±4.3)%。其中,对沙门氏菌的抑制效果最为显著,抑菌率均在80%以上。该结果是对樟芝抑菌活性研究的补充,为樟芝发酵液的有效利用及开发提供了理论依据。

The submerged fermentation broth of Antrodia camphorata,which was incubated for 10 days,was extracted with chloroform,ethyl acetate and petroleum ether.Then,their antibacterial effects were tested.It was found that the chloroform extract has the broadest antibacterial spectrum and significant inhibitory effect on all the 14 tested bacteria(Staphylococcus aureus,Bacillus cereus,Escherichia coli,Salmonella sp,Vibrio cholerae,Vibrio fluvialis,Vibrio vulnificus,Vibrio parahaemolyticus,Vibrio harveyi,Vibrio minimum and Enterobacter sakazakii).The two-fold gradient dilution method was used to determine the minimum inhibitory concentration(MIC)of each extract on the test bacteria.It was found that the MIC are from 1.565 mg·mL^(-1) to 12.5 mg·mL^(-1).The plate colony counting method was used to further measure the inhibitory rate of each extract to verify their effect,and it got the inhibitory rate from(63.8±2.9)%to(92.7±4.3)%.Among them,the inhibitory effect on Salmonella sp.was the most significant,and the bacteriostatic rate is above 80%.The result is an supplement to the research on the antibacterial activity of A.camphorata,and provide a theoretical basis for the further effective utilization and development of A.camphorata fermentation broth.