Abstract: The inhibitory effect of T. viride fermentation broth on S. aureus growth was investigated in this study. The results showed that the inhibition ring diameter of T. viride fermentation broth was (29.77 ± 0.03) mm. The MIC and MBC were 2.0 μg/mL and 4.0 μg/mL, respectively compared with 8.0 μg/mL and 10.0 μg/mL for sodium benzoate, respectively. After 12 h of treatment with T. viride fermentation broth, the total quantity of S. aureus declined by 42% compared with control samples. The consumption of phosphorous by S. aureus gradually came to an end during 2 h of treatment with T. viride fermentation broth. After 1 h treatment at 100 ℃, the inhibitory rate of T. viride fermentation broth remained 82.64%. A medium pH ranging between 7 and 8 provided maximum inhibitory rate of over 90%. In conclusion, T. viride fermentation broth has effective inhibitory effects on the growth and phosphorous consumption of S. aureus which are affected little by heat treatment.

Key words: Trichoderma viride, fermentation broth, Staphylococcus aureus, inhibitory effect