楊威; 吳素蕊; 樊建; 高觀世
昆明理工大學化學工程學院; 云南省供銷合作社科學研究所

【中文摘要】 以水為提取劑,微波、酶、超聲波為輔助手段研究棘托竹蓀菌絲體的抑菌作用,測定其對大腸桿菌等6種常見食品腐敗菌的抑菌效力(抑菌圈直徑)、最低抑菌濃度(MIC)、熱穩(wěn)定性及抑菌pH范圍。結果表明,4種方法得到的提取液都有一定的抑菌作用,其中以酶解水提法效果最佳,所得到提取液的抑菌效力最強,最低抑菌濃度小,抑菌pH范圍廣且熱穩(wěn)定性強。

【英文摘要】 Water as extracting agent,the antimicrobial effect of the mycelium of Dictyophora echino-volvata was analyzed,prepared with microwave,enzyme and ultrasonic wave. The heat stability,antimicrobe effectiveness,minimum inhibition concentration(MIC) and pH range of extracts against six common food spoilage organisms were performed. The experimental results showed that four methods also have positive affection,but the best is the enzyme that had quite well antimicrobial effects,with relatively lower concentration,wider pH range and much better heat stability on antimicrobe.

【中文關鍵詞】 棘托竹蓀; 菌絲體; 抑菌作用
【英文關鍵詞】 Dictyophora echino-volvata; Mycelium; Antimicrobe
【基金】云南省科研院所技術開發(fā)研究專項(項目編號:2006KFZX-08)

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2008年06期 【DOI】CNKI:SUN:ZSYJ.0.2008-06-017