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ANTIBACTERIAL ACTIVITY OF LENTINULA EDODES GROWN IN LIQUID MEDIUM

机译:液体培养基中生长的香菇的抗菌活性

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摘要

The antibacterial activity of 35 isolates of Lentinula edodes, a shiitake mushroom, against Bacillus subtilis was evaluated by diffusion technique in agar with a semi-solid overlay. All isolates inhibited B. subtilis and the isolate Le1 promoted the formation of the largest inhibition zone. L. edodes Le1 also presented antibacterial activity against foodborne pathogens and food contaminant bacteria, particularly Gram-positive species. The antibacterial activity of the culture filtrate after 18-25 days of cultivation of L. edodes in broth at 25degreesC was high. The inhibitory activity was observed only in the organic layer when the culture filtrate was partitioned between ethyl acetate and water, suggesting that the inhibitory substances have low polarity. The silica gel thin-layer zone at Rf values of 0.63-0.80, developed in chloroform - acetone ethyl acetate - methanol 40:5:5:2, was responsible for the antibacterial activity against B. subtilis. The inhibitory activity of L. edodes was detectable in the culture filtrate after heat treatment at 100degreesC for 10 min and after storage at 4degreesC for 120 days.
机译:在半固体覆盖的琼脂中,通过扩散技术评估了香菇香菇的35种分离株对枯草芽孢杆菌的抗菌活性。所有分离株均抑制枯草芽孢杆菌,分离株Le1促进最大抑制区的形成。 L. edodes Le1还表现出对食源性病原体和食物污染物细菌,尤其是革兰氏阳性菌的抗菌活性。在25℃于肉汤中培养香菇18-25天后,培养滤液的抗菌活性高。当将培养滤液在乙酸乙酯和水之间分配时,仅在有机层中观察到抑制活性,这表明抑制物质具有低极性。 Rf值为0.63-0.80的硅胶薄层区域是在氯仿-丙酮-乙酸乙酯-甲醇40:5:5:2中形成的,它对枯草芽孢杆菌具有抗菌活性。在100℃热处理10分钟后,在4℃保存120天后,在培养滤液中可检测到香菇的抑制活性。

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