吉林农业大学学报2013，Vol.35Issue(1)：19-23,5.
鲍氏层孔菌发酵产物抑菌活性的研究
Study on Antimicrobial Activity of Phellinus baumii Fermentation Product
摘要
Abstract
To study the bacteriostatic activity of the extracts from Phellinus baumii, using growth rate method, bacteriostatic action of Phellinus baumii to seven kinds of plant pathogen was measured with extracts under different fermentation time and solvents. Fermentation product was treated in different ways, polysaccharides from ethanol concentration were obtained, and bacteriostatic activity was compared. The results show that antibacterial substances from Phellinus baumii had inhibitory effects on seven pathogenic bacteria; fermentation time was 20 d, and the antibiotic compound had the highest inhibitory rate to Cy-tospora chrysosperma. The antibiotic compound from Phellinus baumii almost existed in supernatant of acoparia-alcohol extract; and 50% alcohol-precipitation concentration was the highest of all. Conclusion: Phellinus baumii contains bacteriostatic activity components and has the potential of becoming a new biological pesticide.关键词
鲍氏层孔菌/发酵产物/抑菌活性/抑菌率Key words
Phellinus baumii/ fermentation product/ antibacterial activity/ inhibitory rate分类
农业科技引用本文复制引用
邹莉,谭昀,邹晓俏,杨民宝,孙婷婷..鲍氏层孔菌发酵产物抑菌活性的研究[J].吉林农业大学学报,2013,35(1):19-23,5.基金项目
黑龙江省博士后科研启动基金项目(LBH-Q11178) （LBH-Q11178）
