蔗糖和蛋白胨对冠突散囊菌发酵液及菌丝抑菌活性的影响

Effects of Sucrose and Peptone on Anti-Microbial Activity of Fermentation Broth and Mycelium of Eurotium cristatum

摘要: 为了探讨蔗糖和蛋白胨对冠突散囊菌(Eurotium cristatum)发酵液及菌丝抑菌活性的影响，将不同浓度的蔗糖、蛋白胨分别添加到PDA培养基中，以金黄色葡萄球菌、藤黄微球菌、枯草芽孢杆菌、大肠杆菌、白色念珠菌、白色链霉菌为供试菌，采用滤纸片法对发酵液及菌丝的抑菌活性进行评价。在PDA培养基中添加6%的蛋白胨时，金花菌发酵液对金黄色葡萄球菌的抑制效果最好，抑菌圈半径达3.4 mm；添加4%的蛋白胨时，金花菌菌丝提取物对藤黄微球菌的抑菌效果最好，抑菌圈半径可达12.8 mm。在PDA培养基中添加6%的蔗糖时，金花菌发酵液对藤黄微球菌和大肠杆菌的抑制效果最好，抑菌圈半径分别为2.8 mm、3.1 mm；而菌丝提取物对金黄色葡萄球菌的抑制效果最好，其抑菌圈半径为5.6 mm。本研究表明，调节金花菌液体培养基中蛋白胨和蔗糖的浓度可以改变金花菌发酵液及菌丝提取物的抑菌谱，为研制出可以定向抑制目标菌种的金花菌天然防腐剂提供了方向。

Abstract: To investigate the effects of sucrose and peptone on anti-microbial activity of fermentation broth and mycelium of Eurotium cristatum (E. cristatum), sucrose and peptone of different concentrations were added to PDA medium to cultivate E. cristatum, and the anti-microbial activity of fermentation broth and mycelium against Staphylococcus aureus, Micrococcus garboeae, Bacillus subtilis, Escherichia coli, Candida albicans and Streptomyces albicans were determined by filter paper disc method. In PDA medium supplemented with 6% of peptone, the fermentation broth of E. cristatum showed best inhibitory effect on Staphylococcus aureus, the radius of the bacteriostatic ring is up to 3.4 mm; When 4% peptone was added, the mycelium extract of E. cristatum showed superior inhibitory effect on Micrococcus gamboge to other tested microorganisms, with a radius of 12.8 mm. When 6% sucrose was added to PDA medium, the fermentation broth showed better inhibitory effect on Micrococcus garboge and Escherichia coli than other tested bacteria. The radius of the bacteriostatic ring were 2.8 mm and 3.1 mm respectively, and the mycelial extracts showed the best inhibition effect on Staphylococcus aureus with the bacteriostatic circle radius of 5.6 mm. This study demonstrates that adjusting the concentrations of peptone and sucrose in the liquid culture medium can alter the antibacterial spectrum of the fermentation broth and mycelial extract of E. cristatum, providing an important reference for the development of natural preservatives from E. cristatum that can specifically inhibit target microorganisms.