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以金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、啤酒酵母、黑曲霉为受试菌对两种大型海藻提取物进行抑菌试验,采用打孔法对提取物的抗菌活性进行研究,并研究了加热、酸碱处理对抑菌效果的影响。结果表明,裙带菜、海白菜的水、甲醇提取物对枯草芽孢杆菌、金黄色葡萄球菌有抑制作用,对大肠杆菌、黑曲霉及啤酒酵母均无抑制作用。海白菜的乙醇提取物对枯草芽孢杆菌、金黄色葡萄球菌有抑菌效果。海白菜甲醇提取物在pH7时对金黄色葡萄球菌的抑制效果较好,抑菌圈宽度达到3.5mm左右,对枯草芽孢杆菌的最大抑菌效果的pH为6,抑菌圈宽度为2.8mm左右。裙带菜甲醇提取物经100℃处理30min后,对金黄色葡萄球菌的抑菌圈宽度达到了7.5mm～8.0mm左右,对枯草芽孢杆菌的抑菌圈宽度达到了6.0mm～6.5mm左右,海白菜甲醇提取物经100℃加热处理后对金黄色葡萄球菌的抑菌圈宽度为3.0mm～3.5mm左右,对枯草芽孢杆菌的抑菌圈宽度为3.8mm～4.5mm左右,均高于对照值。
The antibacterial activities of two kinds of large seaweed extracts were tested by using Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Saccharomyces cerevisiae and Aspergillus niger as test samples. The antibacterial activities of the extracts were studied by punching method. Effect of Heating, Acid and Alkali Treatment on Antibacterial Effect. The results showed that water and methanolic extracts of wakame and sea cabbage had inhibitory effects on Bacillus subtilis and Staphylococcus aureus and had no inhibitory effect on Escherichia coli, Aspergillus niger and beer yeast. Seaweed ethanol extract of Bacillus subtilis, Staphylococcus aureus antibacterial effect. The inhibitory effect of the methanol extract of sea cabbage on Staphylococcus aureus was better at pH7, the inhibition zone was about 3.5mm wide, the maximum inhibitory effect on Bacillus subtilis was 6, and the zone of inhibition zone was about 2.8mm . The inhibitory zone width of Staphylococcus aureus reached 7.5mm ~ 8.0mm after treated with 100 ℃ for 30min, the inhibition zone diameter of Bacillus subtilis reached 6.0mm ~ 6.5mm The inhibitory zone width of methanol extract of cabbage after heat treatment at 100 ℃ was about 3.0mm ~ 3.5mm for Staphylococcus aureus, and the inhibition zone diameter of Bacillus subtilis was about 3.8mm ~ 4.5mm, both higher than the control value .