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《Food & Machinery》 2008-01
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Antibacterial activity of Aspergillus niger xj fermentation broth

LI Zhu1 ZHU Qiu-jing1 ZHOU Li-hong1 XIAO Yang2 LIANG Zong-qi1(1. Institute of Fungus Resource, Life Science College, Guizhou University, Guiyang,Guizhou 550025,China;2. Institute of Products Detection & Determination of Guizhou Province, Guiyang,Guizhou 550003, China)  
Objective:To study the antibacterial spectrum and stability of the antibacterial components from Aspergillus niger xj fermentation broth; Methods:The antibacterial spectrum was measured through filter paper method using 5 common pathogenic bacteria as indicators. The antibacterial stability was measured through changing of temperature, illuminance, and pH value; Results :The fermentation broth from Aspergillus niger xj had varying degrees of inhibitory activity towards 5 pathogenic bacterial species. Among these, activity against Staphylococcus aureus and Agrobacterium tumefaciens was the highest, with inhibiting zones diameter of 42.14 mm and 38.76 mm, respectively. The antibacterial components in the fermentation broth was stable to temperature, but wasn’t to illuminance and pH value; Conclusion:The fermentation broth from Aspergillus niger xj had a broad antibacterial spectrum. The antibacterial substance should be extracted at 80 ℃, pH 7.0.
【Fund】: 贵州省科技厅国际科技合作重点项目(项目编号:11014)
【CateGory Index】: R96
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