乳杆菌DM9811挥发性脂肪酸组分对白色念珠菌、金黄色葡萄球菌的抑制

THE INHIBITNE EFFECTS OF VOLITILE FATTY ACID IN FERMENTATIONS OF LACTOBACILLUS DM9811 ON CANDIDA ALBICANS AND STAPHYLOCOCCUS AURFUS

目的 :探讨乳杆菌 DM9811发酵液的挥发性脂肪酸对金黄色葡萄球菌、白色念珠菌抑制作用。方法 :采用普通细菌计数法。结果 :乳杆菌 DM9811发酵液中挥发性脂肪酸对金黄色葡萄球菌、白色念珠菌具有抑制作用 ,以对白色念珠菌抑制作用最强 ,金黄色葡萄球菌抑制次之 ,两者都呈现剂量效应关系。结论 :乳杆菌 DM9811发酵液中挥发性脂肪酸对细菌。

Objective:Study the inhibitive effects of volatile fatty acid in fermentations of Lactobacillus on Candida albicans and Staphylococcus aureus Method:Make traditional enumerations by the culture method.Results:The volatile fatty acids of DM9811 fermentations play inhibitire roles on Candida albicans and Staphylococcus aureus in vitro.There is a dose errect relationship in the inhibitire roles of Caadida albicans Conclusion:The volatile fatty acid fermentations of Lactobacillus DM9811 haue obvious inhibitiveeffects on Candida albicans and Staphylococcus aureus in vitro