| 蜜环菌抑菌作用的初步研究 |
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| 引用本文： | 孙亦阳. 蜜环菌抑菌作用的初步研究[J]. 食品科技, 2004, 0(8): 51-52 |
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| 作者姓名： | 孙亦阳 |
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| 作者单位： | 安徽大学生命科学学院,合肥,230039 |
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| 基金项目： | 安徽省教育厅资助项目(2003kj021)。 |
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| 摘 要： | 采用滤纸片法、液体培养法和活菌计数法,研究了蜜环菌菌索提取液对常见微生物的抑制作用。通过测定MIC值,蜜环菌的抑菌能力依次为:大肠杆菌>金黄色葡萄球菌>枯草芽孢杆菌>啤酒酵母菌。15%的蜜环菌浸提液可抑制细菌生长,高于20%的蜜环菌浸提液可对霉菌和酵母菌产生抑制作用。
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| 关 键 词： | 蜜环菌 抑菌 最低抑制浓度(MIC) |
| 文章编号： | 1005-9989(2004)08-0051-02 |
| 修稿时间： | 2004-02-24 |
Preliminary study on the antibacterial action of the Armillaria mellea |
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| SUN Yi-yang. Preliminary study on the antibacterial action of the Armillaria mellea[J]. Food Science and Technology, 2004, 0(8): 51-52 |
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| Authors: | SUN Yi-yang |
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| Abstract: | The antibacterial action of the rhizomorph from the Armillaria mella was studied by the methods of agar diffusion, liquid cultivation and surviving bacteria count. Through testing the value of MIC and EC50, the ability of the inhibition descend orderly: Escherichia coli>Staphylococcus aureus>Bacillus subtillis>Saccharomyces cerevisiae.15% Armillaria mella abstraction could completely inhibit the growth of bacteria, while higher than 20% concentration of Armillaria mella could inhibit the growth of mold and yeast. |
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| Keywords: | Armillaria mella Antibacterial MIC(Minimum inhibition concentration) |
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