榆耳发酵液抑菌成分的初步研究

榆耳发酵液对多种致病菌具有抑制作用。文中以枯草杆菌和大肠杆菌为指示菌,采用杯碟法研究了温度和 pH 对发酵液抑菌活性的影响,考察了发酵液中多糖和蛋白质的抑菌活性以及抑菌成分分子量的大小,比较了不同溶剂对抑菌成分的提取效果。结果显示,发酵液抑菌成分具有良好的热稳定性并能在 pH1～9的范围内较好地保持其抑菌活性,多糖和蛋白等大分子物质不具有抑菌活性,抑菌成分分子量小于1000 u,乙酸乙酯对其提取效果最好。采用试管法、薄层层析预试法对发酵液抑菌成分进行了(有效化学成分的)初步分析,结果表明,发酵液抑菌成分的组成为挥发油倍半萜类、酚和有机酸等化合物。

Antibacterial Component of Fermentation Broth of Gloeostereum incarnatum S. Ito et Imai

Fermentation broth of Gloeostereurn incarnaturn S. Ito et Imai can inhibit the growth of many pathogenic bacteria. The effects of temperature and pH on the antibacterial activity of broth were tested against Bacillus subtilis and Escherichia coll by the agar-well diffusion method in this article. Antibacterial activities of polysaccharide and protein as well as the molecular weight of antibacterial component of broth were studied. The efficiencies of different extraction methods to obtain antibacterial component were compared. The results showed that the antibacterial component of the broth had good stability against heating and could remained its antibacterial activity in a wide range of pH 1- 9. Polysaccharide and protein had no antibacterial activity. The molecular weight of antibacterial component is under 1 000 u and the extraction efficiency is the highest when extracted by ethyl acetate. The analysis of antibacterial component of the broth demonstrates that the main antibacterial constituents are sesquiterpenoid, phenols and organic acids.