Study on the antibacterial activity of the fermented products of Coprinus comatus
In order to investigate the antibacterial properties of the fermentation products of Coprinus comatus,the tube dish method was used to determine the antibacterial activity of the intracellular and extracellular fermentation prod-ucts of C.comatus against four foodborne pathogens.The results showed that the main antibacterial components in the fermentation products of C.comatus were extracellular products,and at the same concentration,the extracellular products had significantly better antibacterial effects on Gram positive bacteria,Listeria monocytogenes,and Staphylococcus aureus than Gram negative bacteria,Escherichia coli,and Salmonella enteritidis.The minimum inhibitory concentrations for L.monocytogenes,S.aureus,E.coli and S.enteritidis were 15.60,31.25,32.15 and 62.50 mg·mL-1,respectively.The antibacterial activity of extracellular products in acidic environments was highest at pH 3.5.After treating extracellu-lar products at different temperatures,there was no significant change in their antibacterial activity against four types of bacteria.The polar part of the extracellular product had stronger antibacterial activity against four types of bacteria than the weakly polar part.After being treated with Cleanert IC-RP25(RP)column,the results showed that the antibacterial active substances were mainly small molecule substances.This experiment provides a basis for the separation and purifica-tion of antibacterial active substances in the fermentation products of C.comatus in the future,and also lays a theoretical foundation for the direct application and development of C.comatus fermentation products.
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