作　　者： ; ; ;

机构地区： 玉林师范学院化学与生物系

出　　处： 《食品科学》 2008年第7期260-262,共3页

摘　　要： 采用贴块法和滤纸圆片法测定广西容县野生红菇(RussulavinosaLindbl)菌丝及其深层培养液的抑菌活性。结果表明:菌丝对细菌、酵母菌、霉菌都有一定的抑菌作用,其中对细菌的抑菌作用最强,对酵母菌、霉菌的抑制作用较弱。结果还表明红菇深层培养液表现出较强的抑菌活性,其中对大肠杆菌和金黄色葡萄球菌等细菌的抑制作用最强,对真菌的抑制作用较弱。红菇深层培养液培养4d时抑菌作用最强。 The antimicrobial activities of Russula vinosa Lindbl mycelium and its submerged culcure fermentation broth were determined by primary-explant and filter paper disk test methods. The results indicated that the mycelium of Russula vinosa Lindbl has the strongest antimictrobial effect against bacteria, but weak inhibiting effect on yeast and mould. The results also showed that the antimicrobial activities of the submerged culture fermentation broth of Russula vinosa Lindbl against Escherichia coli and Staphylococcus aureus are the strongest, but the activities angainst Aspergillus niger and Aspergillus oryzae are weak. The antimicrobial activity of the submerged 4-day culture fermentation broth of Russula vinosa Lindbl, is up to maximum.

关 键 词： 红菇 菌丝 深层培养发酵液 抑菌活性

领　　域： [生物学]