食品科学 ›› 2001, Vol. 22 ›› Issue (4): 82-84.
• 营养卫生 • 上一篇 下一篇
叶竹秋, 林跃鑫
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YE Zhu-Qiu, LIN Yue-Xin
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摘要: 采用水提,醇提 2种不同方法,提取巴西蘑菇子实体中的抗菌有效成分。测定了 2种提取物对 8种食品腐败菌的最低抑菌浓度( MIC)。结果表明, 1、水提液的 MIC:金色葡萄球菌、枯草杆菌均为 1.25%;变形杆菌、大肠杆菌、枯青霉为 2.5%;面包酵母、黑曲霉为 5%。 2、醇提物的 MIC:金色葡萄球菌、枯草杆菌、桔青霉和黑曲霉均为 1.25%;变形杆菌为 2.5%;大肠杆菌、啤酒酵母、面包酵母均为 5%。
关键词: 巴西蘑菇, 抑菌, 最低抑菌浓度(MIC)
Abstract: This paper studied the antibacterial effects of the fruiting bodies from Agaricus blazei through two different methods- water extracting or ethanol extracting.Tested by the MIC against 8 species of spoilage organisms,the results showed that: (1) the MIC of water extracts:both S.aureus and B.sabtilis were 1.25% ,E.coli P.ulgaria and P.citrinum 2.5% ,A.niger and G.condidum 5% and S.cerevisiae 10% ;(2) the MIC of ethanol extracts:S.aureus、 B.sabtilis P.citrinum and A niger were 1.25% respectively P.ulgaria was 2.5% E.coli S.cerevisiae and G.candidum were 5% .These results provided scientific bass for exploiting this peculiar resource.
Key words:  , Agaricus blazei Antibacterial (MIC Minimum lnhibition Concentration);
叶竹秋, 林跃鑫. 巴西蘑菇抑菌作用的初步研究[J]. 食品科学, 2001, 22(4): 82-84.
YE Zhu-Qiu, LIN Yue-Xin. Study on Antibacterial Effets of Agaricus Blazei[J]. FOOD SCIENCE, 2001, 22(4): 82-84.
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