Antibacterial Activity Evaluation of Fermentation Supernatant and Mycelia of Phellinus igniarius

doi:10.7506/spkx1002-6630-201103014

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 56-59.doi: 10.7506/spkx1002-6630-201103014

• Basic Research • Previous Articles Next Articles

Antibacterial Activity Evaluation of Fermentation Supernatant and Mycelia of Phellinus igniarius

MENG Qing-long1，PAN Jing-zhi2，CHEN Li1，WANG Qi1,*

1. Engineering Research Center of Edible and Medicinal Fungi, Ministry of Education, Jilin Agricultural University, Changchun
130118, China；2. Changchun City Hospital for Infectious Disease, Changchun 130123, China

Received:2010-05-21 Revised:2011-01-06 Online:2011-02-15 Published:2011-01-13

Abstract

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

CLC Number:

R285.5

MENG Qing-long，PAN Jing-zhi，CHEN Li，WANG Qi. Antibacterial Activity Evaluation of Fermentation Supernatant and Mycelia of Phellinus igniarius[J]. FOOD SCIENCE, 2011, 32(3 ): 56-59 https://doi.org/10.7506/spkx1002-6630-201103014

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Antibacterial Activity Evaluation of Fermentation Supernatant and Mycelia of Phellinus igniarius

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