虎奶菇抑菌物质与食品防腐剂抑菌活性的比较

分别以几种细菌、酵母菌和霉菌为指示菌,比较了虎奶菇发酵液乙酸乙酯提取物与苯甲酸、山梨酸、苯甲酸钠、山梨酸钾、乳酸链球菌素和钠他霉素等几种食品防腐剂的抑菌能力。结果表明,虎奶菇发酵液的乙酸乙酯提取物对几种细菌指示菌均有较好抑制作用,尤其对金黄色葡萄球菌(Staphylococcus aureus),枯草芽孢杆菌(Bacillus subtilis),大肠杆菌(Escherichia coli),蜡样芽孢杆菌(Bacillus cereus)和肠炎沙门氏菌(Sal monellaenteritidis)的抑制效果都显著高于其它防腐剂;对白色念珠菌(Candida albicans)和啤酒酵母(Saccharomyces cerevisiae)的抑制作用仅次于钠他霉素;对黄曲霉(Aspergillus flavus)和黑曲霉(Aspergillusniger)的抑制效果较差;对金黄色葡萄球菌、枯草芽孢杆菌、蜡样芽孢杆菌、大肠杆菌、肠炎沙门氏菌和绿浓杆菌的最小抑菌浓度分别为1.250mg/mL、1.250mg/mL、2.500mg/mL、5.000mg/mL、5.000mg/mL和10.000mg/mL。

Anti-microbial Activity of Ethyl Acetate Extracts of Pleurotus tuber-regium Spent Culture Liquid

The anti-microbial activity of ethyl acetate extracts of Pleurotus tuber-regium spent culture liquid was determined and compared with several recognized food preservatives (sorbic acid, benzoic acid, sodium benzoate, potassium sorbate, nisin and natamycin) using several bacteria and fungi as indicators. Ethyl acetate extracts inhibited the growth of Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Bacillus cereus and Salmonella enteritidis more strongly, but exhibited relatively weaker inhibiting capacity towards Aspergillus niger and Aspergillus flavus, compared with the tested food preservatives. Ethyl acetate extracts were less effective than natamycin in inhibiting the growth of Candida albicans and Saccharomyces cerevisiae but more effective compared with the other tested food preservatives. Minimum inhibiting concentrations (MIC) of ethyl acetate extracts for S. aureus, B. subtilis, E. coli, B. cereus, S. enteritidis and P. aeruginosa were 1.25 mg/mL, 1.25 mg/mL, 2.50 mg/mL, 5.00 mg/mL, 5.00 mg/mL,and 10.00 mg/mL, respectively.