红谷霉素对细菌抑制效果研究

中国生物工程杂志

2007, Vol. 27

Issue (1): 106-109

研究简报

红谷霉素对细菌抑制效果研究

熊智强¹,张嗣良¹,涂国全²

1. 华东理工大学生物反应器国家重点实验室，国家生化工程技术研究中心（上海)；江西农业大学生物工程系
2. 江西农业大学生物科学与工程学院

Studies on Bacteriostatic Effect of Honggumycin

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摘要： 红谷霉素是链霉菌702发酵后所产的一种生物活性物质，具有较强抗细菌活性。研究表明，红谷霉素对大肠杆菌的最低抑菌浓度为40mg/L，对枯草芽胞杆菌的最低抑菌浓度为0.08mg/L。红谷霉素在微生物生长迟滞期添加比在其它生长阶段添加抑菌效果更好，红谷霉素对热和紫外比较稳定。通过与其他防腐剂的抑菌效果比较表明，红谷霉素对细菌的抑菌效果优于比较的防腐剂。

Abstract: Honggumycin, which was a bioactive compound obtained by the fermentation broth of Streptomyces 702, showed a significant antibacterial activity. The antibacterial activity of honggumycin against Bacillus subtilis and Escherichin coli was determined in culture medium. The result showed that the minimal inhibitory concentration (MIC) of honggymycin against Bacillus subtilis and Escherichin coli were 0.08mg/L and 40mg/L, respectively. A better bacterial growth inhibition by honggumycin was observed during the lag phase than that during other phases. Honggumycin has stability to heating and UV irradiation. Furthermore, the bacteriostatic effect of honggumycin was better than other preservatives by evaluating the antibacterial activities of honggumycin and other preservatives.

收稿日期: 2006-10-23 出版日期: 2010-05-10

基金资助: 其它项目基金;省部基金

通讯作者: 涂国全 E-mail: tuguoquan@263.net

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引用本文:

熊智强张嗣良涂国全. 红谷霉素对细菌抑制效果研究[J]. 中国生物工程杂志, 2007, 27(1): 106-109.

链接本文:

https://manu60.magtech.com.cn/biotech/CN/Y2007/V27/I1/106

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