人参曲霉属内生真菌发酵液抑菌效果研究

Study on Antibacterial Effect of Fermentation Broth of Panax ginseng Aspergillus Endophytic Fungi

本研究主要考察人参曲霉属内生真菌发酵液稳定性,以及分离发酵液得到的菌体和菌液2个部分的3种极性部位的抑菌能力,确定抑菌活性物质所在极性部位。结果表明:在紫外、酸碱、温度处理情况下,人参曲霉属内生真菌发酵液具有较好的稳定性,其中菌液的乙酸乙酯部位抑菌能力最强,对人参黑斑病病原菌的抑菌率为82.6%;菌体的正丁醇部位抑菌能力最强,对人参黑斑病病原菌的抑菌率达到71.6%。

The stability of fermentation broth of Panax ginseng Aspergillus endophytic fungi,and the antibacterial ability of three polar parts of bacterial body and bacterial liquid obtained from the separation of fermentation broth were mainly investigated,and the polar part of antibacterial active substance was determined in this study.The results showed that the fermentation broth of Panax ginseng Aspergillus endophytic fungi had good stability under the conditions of ultraviolet,acid and alkali,and temperature treatment.Among them,the ethyl acetate part of bacterial liquid had the strongest antibacterial ability,the antibacterial rate against ginseng black spot was 82.6%;the n-butanol part of bacterial body had the strongest antibacterial ability,the antibacterial rate against ginseng black spot was 71.6%.