竹黄菌发酵液萃取物的抗菌活性研究

A Study on Antibiotic Activity of Extract of Fermented Bamboo Parasitic Fungus

目的 进行竹黄菌的人工培养 ,并对其发酵液的抗菌活性进行研究以筛选天然抗菌新药。方法 采用限定性培养基质 ,对竹黄菌进行发酵培养 ,然后用乙酸乙酯萃取发酵液 ,对萃取物进行体外抗菌实验。结果 从野生竹黄菌分离得到竹黄菌无性型 3株 ,并摇瓶发酵 ,发酵液的乙酸乙酯萃取物体外抗菌试验表明 :对大肠杆菌和金黄色葡萄球菌的最低抑菌浓度 (MIC)为 0 .4mg mL ,最低杀菌浓度 (MBC)为 3.19mg mL。对白地霉和黑曲霉的MIC和MBC均为 0 .0 2 4mg mL。结论 竹黄菌发酵液中具有天然抗菌活性物质 ,且抗菌作用明显 。

OBJECTIVE To investigate into the antibiotic activity of extract of fermented bamboo parasitic fungus cultivated artificially so as to develop new natural antibiotics. METHOD Limited cultivation matrix was adopted to cultivate fermented bamboo parasitic fungus and then the fermentation fluid was extracted with acetic ether. Experiments were carried out on the antibiotic activity of the extracts. RESULT Three strains of anamorph bamboo parasitic fungus were isolated and fermented. The in vitro experiment on the antibiotic activity of the extract showed that its lowest bacteria-inhibiting concentration for colibacillus and staphylococcus aureus was 0.4 mg/mL and the lowest bacteria-destroying concentration was 3.19 mg/mL. These two figures for geotrichumcandidum and aspergillus niger were both 0.024 mg/mL. CONCLUSION The extract of the fermented bamboo parasitic fungus contains natural substances with antibiotic activity, with wide antibacterial spectra.