| 香菇多糖抑菌作用的研究 |
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| 引用本文： | 孟俊龙,冯翠萍,常明昌,程红艳.香菇多糖抑菌作用的研究[J].山西农业大学学报(自然科学版),2012,32(3):261-264. |
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| 作者姓名： | 孟俊龙 冯翠萍 常明昌 程红艳 |
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| 作者单位： | 1. 山西农业大学食品科学与工程学院,山西太谷,030801
2. 山西农业大学资源与环境学院,山西太谷,030801 |
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| 基金项目： | 山西省自然科学基金(2010011043-1);山西省科技基础条件平台建设项目(2010091017);山西省科技攻关项目(021025) |
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| 摘 要： | 为研究香菇多糖对细菌的抑制作用,采用分光光度法研究香菇多糖对枯草芽孢杆菌(Bacillus subtilis)、大肠杆菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)、沙门氏菌(Salmonella)的抑制作用,并探讨作用时间和pH值对其抗菌活性的影响,以确定最佳抑菌时间和pH值。结果表明,香菇多糖对四种菌的抑制作用由强到弱依次为金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、沙门氏菌。对沙门氏菌的抑制作用在24h时达到最大,对其它3种菌均在12h时达到最大。pH值对抑菌作用有一定的影响,对金黄色葡萄球菌的抑制作用在pH值为6时最大;对其它菌的抑制作用均在pH值为5时最大。
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| 关 键 词： | 香菇多糖 枯草芽孢杆菌 大肠杆菌 金黄色葡萄球菌 沙门氏菌 |
Antimicrobial Characteristics of Polysaccharide from Ganoderma Lentinan |
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| Meng Junlong
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Feng Cuiping
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Chang Mingchang
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Cheng Hongyan.Antimicrobial Characteristics of Polysaccharide from Ganoderma Lentinan[J].Journal of Shanxi Agricultural University,2012,32(3):261-264. |
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| Authors: | Meng Junlong Feng Cuiping Chang Mingchang Cheng Hongyan |
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| Institution: | 1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China;2.College of Resources and Environment,Shanxi Agricultural University,Taigu Shanxi 030801,China) |
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| Abstract: | Spectrophotometry method was used to measure the anti-bacterial including Bacillus subtilis,Escherichia coli,Staphylococcus aureus,Salmonella activities of polysaccharide from Ganoderm Lucidum.The effect of time and pH value on anti-bacterial activity was discussed,so as to determine the optimal anti-bacterial time and pH value.The results indicated that Ganoderma lucidum polysaccharide could inhibit Bacillus subtilis,Escherichia coli,Staphylococcus aureus,Salmonella,the order of inhibition was Bacillus subtilis,Staphylococcus aureus,Escherichia coli,Salmonella.The maximum inhibition activity on Salmonella was 24 h,the others was 12 h.The pH had some influences on anti-bacterial effect,The maximum inhibition activity on Salmonella was at pH 6,the others were at pH 5. |
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| Keywords: | Ganoderm Lentinan Polysaccharide Bacillus subtilis Escherichia coli Staphylococcus aureus Salmonella |
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