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采用杯碟法和纸层析的方法,测定了榆耳发酵液对九种细菌的抑制作用。结果表明:榆耳发酵液对供试细菌均有不同程度的抑菌作用,尤其是对肠炎杆菌的抑制作用较为突出。用乙醇沉淀法除去多糖的榆耳发酵液,对肠炎杆菌、大肠杆菌、绿脓杆菌,金黄色葡萄球菌、炭疽杆菌仍表现出不同程度的抑制作用。用去多糖浓缩五倍的榆耳发酵液通过抗菌素常规的八个溶媒系纸层析显影试验,以肠炎杆菌为敏感菌展层,均未有明显显迹。
The method of cup dish method and paper chromatography was used to determine the inhibitory effect of Fermentation broth on nine kinds of bacteria. The results showed that the fermentation broth of Ulva pertusa had different degrees of bacteriostasis on the tested bacteria, especially the inhibitory effect on Enterobacter. The ethanol extract of polysaccharides removed elm Fermentation broth, enteritis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus anthracis still showed varying degrees of inhibition. With five times to polysaccharides enrichment of elm fermented liquid through the conventional antibacterial eight solvent paper chromatography development test to enteritis bacteria sensitive strains exhibition layer, were not significantly obvious.