Abstract: Paper disk and double dilution methods were used to study the inhibition activities and thermal stability of different extracts from mycelia and fermentation broth of Phellinus igniarius. The results showed that the inhibition effects of its methanol, n-butanol extracts of mycelia and fermentation broth on Staphylococcus aureus, Escherichia coli, Salmonellae enteritidis, and Salmonella typhimurium existed, and the extracts were heat stable to Staphylococcus aureus. Meanwhile, the highest rate on inhibition against 4 indicator bacteria was n-butanol extracts from mycelia of P. igniarius, and the minimal inhibitory concentration was 0.1563－0.3125 mg/mL, which showed that its n-butanol extracts had strong antimicrobial activity.

Key words: Phellinys igniarius, fermentation products, extract, fermentation broth, antibacterial activity