Antrodia camphorata 洋薏仁固態發酵萃取物之抑菌作用

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题名:	Antrodia camphorata 洋薏仁固態發酵萃取物之抑菌作用 Antimicrobial Activity of Extract from Antrodia Camphorate Cultured on Pearl Barley by Solid-State Fermentation
作者:	吳秋曄;Wu, Chiu-Yeh;梁志欽;Liang, Zeng-Chin;(東方技術學院食品科技系)
贡献者:	東方技術學院食品科技系
关键词:	牛樟芝;洋薏仁;固態發酵;萃取物;抑菌作用;Antrodia camphorata;Pearl barley;Solid-state fermentation;Extract;Antimicrobial effect
日期:	2005-05-04
上传时间:	2009-11-18 14:46:58 (UTC+8)
摘要:	本研究將牛樟芝Antrodia camphorata CCRC 35396及CCRC 35398以市售的穀物和豆類進行固態培養，結果發現在七種固態培養基中，於洋薏仁培養基牛樟芝菌絲的生長狀況最佳，再以洋薏仁發酵產物分別用水及95%乙醇萃取，其萃取物在不同含量、不同溫度及酸或鹼處理後進行抑菌作用的探討。結果顯示此二株菌的洋薏仁固態發酵水和乙醇萃取物，其抑菌活性隨萃取物含量增加而升高，且以乙醇萃取物較水萃取物高。隨加熱溫度的提高和加熱時間的增加，CCRC 35396乙醇萃取物的抑菌活性有明顯的增加，且其乙醇萃取物經酸或鹼處理後，對Bacillus cereus、B. subtilis、Lactobacillus acidophilus、L. lactis、Streptococcus faecalis、Proteus vulgaris、Pseudomonas aeruginosa、P. fluorescens等菌皆可提高抑菌活性，尤其是對B. cereus最明顯；而CCRC 35398在同樣的條件下，對B. subtilis、L. acidophilus、L. lactis、Staphylococcus aureus、S. faecalis、Escherichia coli等菌具有較強的抑菌活性。 The pearl barley was the preferred substrate for mycelial growth of Antrodia camphorata CCRC 35396 and CCRC 35398, which were cultured on seven cereal and legume substrates by solid-state fermentation, respectively. The water and 95% ethanol extracts from A. camphorata cultured on pearl barley were tested, respectively, for their antimicrobial activity under different extract content, temperature, and acid or alkaline in this study. The results showed that the antimicrobial activities of water and ethanol extract from A. camphorata CCRC 35396 and CCRC 35398 were enhanced when extract contents were increased. The antimicrobial activity of ethanol extract was higher than that of water extract. The ethanol extract at different contents from A. camphorata CCRC 35398 showed a broad inhibition spectrum with activity against various Gram-positive and Gram-negative bacteria. The antimicrobial activity of ethanol extract from A. camphorata CCRC 35396 was increased after enhanced heating temperature arid heating time. The inhibitory activity of ethanol extract from A. camphorata CCRC 35396 treated with acid or alkaline was enhanced against Bacillus cereus, B. subtilis, Lactobacillus acidophilus, L. lactis, Streptococcus faecalis, Proteus vulgaris, Pseudomonas aeruginosa, P fluorescens, especially for B. cereus. Meanwhile, the inhibitory effect of ethanol extract from A. camphorata CCRC 35398 under the same conditions showed more activity against B. subtilis, L. acidophilus, L. lactis, Staphylococcus aureus, S. faecalis and Escherichia coli.
關聯:	台灣農業化學與食品科學, Vol.43 No.4, 2005/08, pp.295-303
显示于类别:	[餐飲管理系] 期刊論文

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