桦褐孔菌多酚抑菌活性分析研究

为减少辅料糠壳给酒体带来的邪杂味，研究箭竹作为辅料酿造小曲酒的工艺。分别考察箭竹的粉碎大小、加量、小曲种类、入窖温度对箭竹小曲酒的影响。结果表明，约7.0 mm长、3.0 mm宽的箭竹适合作小曲固态酿酒辅料，箭竹使用前清蒸1 h，加量为7%，选用泸州某小曲，入窖温度为24 ℃。通过理化分析及感官评定表明在该优化条件下，出酒率为47%以上，总酸含量为685.3 mg/L，总酯含量为1 071.5 mg/L，达到优级白酒标准；小曲酒酒体清香纯正，柔和谐调、醇甜爽净，除具有乙酸乙酯为主体的复合香气外，还带有箭竹独有的清香味。

Antibacterial activity of polyphenols from Inonotus obliquus

In order to investigate the antibacterial activity of Inonotus obliquus polyphenols, the antibacterial spectrum, influencing factors, cell conductivity, cell leakage and scanning electron microscopy (SEM) were tested and analyzed to explore the effects of pH, temperature, ultraviolet radiation and salt concentration on the antibacterial activity of I. obliquus polyphenols. The results showed that I. obliquus polyphenols had broad-spectrum antibacterial effect, and its inhibitory ability to Gram-positive (G+) bacteria was better than that of Gram-negative (G-) bacteria. The minimum inhibitory concentrations (MIC) of polyphenols against Escherichia coli (G-), Staphylococcus aureus (G+), Listeria monocytogenes (G+), Salmonella (G-) and Bacillus subtilis (G+) were 2.50 mg/ml, 1.25 mg/ml, 2.50 mg/ml, 5.00 mg/ml and 5.00 mg/ml, respectively. When the pH value was 6 and the salt concentration was 0.8%, the diameter of inhibition zone on S. aureus reached the maximum, which were 18.36 mm and 18.66 mm, respectively. The results showed that I. obliquus polyphenols had good thermal stability at 40-121 ℃, and had the optimal inhibitory effect on S. aureus, the maximum diameter of inhibition zone was (19.5±0.15) mm at 10 mg/ml, which was 23.4%, 8.9%, 18.2% and 40.2% higher than that of B. subtilis, L. monocytogenes, E. coli and Salmonella, respectively.