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为了探讨榆耳JX 2010菌株发酵液的抑菌谱及其抑菌活性的理化稳定性,试验采用杯碟法进行抑菌效果的研究。结果表明:该菌株发酵上清液对12株指示菌中的多数菌表现出了抑菌作用,并且对金黄色葡萄球菌、枯草芽孢杆菌、地衣芽孢杆菌、嗜酸乳杆菌等革兰阳性菌的抑菌作用强于大肠杆菌、沙门杆菌和鼠伤寒沙门杆菌等革兰阴性菌,但对蜡样芽孢杆菌和酵母菌无抑菌性;以金黄色葡萄球菌为指示菌,进行抑菌活性成分的理化稳定性研究,发现榆耳发酵液具有良好的热稳定性,能在pH值为1～7的范围内较好地保持其抑菌活性,但对碱性环境较敏感。
In order to investigate the antibacterial spectrum and the physicochemical stability of the antibacterial activity of JX 2010 fermentation broth, we studied the bacteriostasis by cup-plate method. The results showed that the fermentation supernatant of this strain showed antibacterial activity against most of the 12 strains of indicator bacteria, and had antibacterial activity against Gram-positive bacteria such as Staphylococcus aureus, Bacillus subtilis, Bacillus licheniformis and Lactobacillus acidophilus Bacteriostatic effect is stronger than Escherichia coli, Salmonella and Salmonella typhimurium Gram-negative bacteria, but Bacillus cereus and yeast no antibacterial; Staphylococcus aureus as indicator bacteria, antibacterial active ingredients Physical and chemical stability of the study found that the ear Fermentation broth has good thermal stability, in the pH range of 1 to 7 to maintain its good antibacterial activity, but more sensitive to the alkaline environment.