Antibacterial characteristics of the liquid cell-free culture of Hypsizigus marmoreus | 真姬菇发酵液的抑菌谱及其稳定性研究

Chino. 研究真姬菇发酵液的抑菌活性。制备真姬菇发酵液，采用杯碟法检测其对7种常见细菌和4种霉菌的抑制效果。以金黄色葡萄球菌、表皮葡萄球菌、肠球菌、化脓链球菌、大肠杆菌和沙门氏菌为指示菌，考察真姬菇发酵液中多糖和去多糖组分的抑菌活性。以金黄色葡萄球菌为指示菌，考察不同温度（4，37，80，100和121 ℃）、pH（2，4，5，7，8，10和12）和金属离子（Na+、Mg2+、K+、Ca2+、Zn2+和Fe3+）对发酵液抑菌活性的影响。真姬菇发酵液对参试的6种细菌有一定的抑制作用，对参试的枯草芽孢杆菌和4种霉菌基本无抑制作用；发酵液中的多糖无抑菌活性；温度和pH对发酵液的抑菌活性无显著影响，经过不同温度和pH处理后的发酵液，仍能保存86%以上的抑菌活性；供试金属离子对发酵液抑菌活性无显著影响，Zn2+和Fe3+对发酵液的抑菌活性有一定促进作用，而Na+、Mg2+、K+和Ca2+_稍有抑制作用。真姬菇发酵液在各种环境条件均具有较高的稳定性，对多种细菌具有较好的抑菌效果，在一些食源性病原菌的防治方面有一定的应用前景。

Inglés. The study aimed at evaluating the inhibitory stability of the liquid cell-free culture of Hypsizigus marmoreus. The liquid cell-free culture of Hypsizigus marmoreus was prepared and cylinder plate method was used in the paper to test the inhibitory activity of the liquid cell-free culture of Hypsizigus marmoreus. Normal food borne pathogens of 7 strains of bacteria and 4 strains of mold was used as indicators of the test on inhibiting activity. Staphylococcus aureus, Staphylococcus epidermidis, Enterococcus faecalis, Streptococcus pyogenes, Escherichia coli and Salmonella typhimurium were used as indicators to identify the inhibiting activity of polysaccharides and non-polysacchride compounds in cell-free liquid culture of Hypsizigus marmoreus. Finally, Staphylococcus aureus was used as the indicator to study the effects of different temperature (4, 37, 80, 100 and 121 ℃), pH(2, 4, 5, 7, 8, 10 and 12), and metal ions (Na+, Mg2+, K+, Ca2+, Zn2+ and Fe3+) on the stability of the cell-free culture in inhibiting activity. The cell-free liquid culture showed significant inhibitory activity to 6 tested bacteria pathogens, but not to Salmonella typhimurium and the molds. Polysaccharides in the culture did not show inhibitory activity to all the bacterial pathogens. The antibacterial component, to Staphylococcus aureus, had good stability against heating and remained its antibacterial activity more than 86% in a wide range of pH. Metalions had no significant effect on the antibactorial activity of the cell-free culture of _Hypsizigus marmoreus. Zn2+, Fe3+ ions could enhance the antibacterial activity of fermentation broth evidently, and Na+, Mg2+, K+ and Ca2+ slightly weakened antibacterial activity of the cell-free liquid culture. The cell-free liquid culture of Hypsizigus marmoreus showed high stability in inhibiting Staphylococcus aureus various environmental conditions and high inhibitory activity to many pathogens. Therefore, the liquid culture of Hypsizigus marmoreus has great potential in biological control of some food borne pathogens.