[1]暴增海,石桐磊.食用菌的抑菌作用[J].北方园艺,2012,36(18):174-175.
　BAO Zeng-hai,SHI Tong-lei.Anti-Bacterial Functions of Edible Fungus[J].Northern Horticulture,2012,36(18):174-175.
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食用菌的抑菌作用

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第36卷 期数: 2012年18期 页码: 174-175 栏目: 出版日期: 2012-09-30
Title:
Anti-Bacterial Functions of Edible Fungus
文章编号:
1001-0009(2012)18-0174-02
作者:
暴增海; 石桐磊
淮海工学院 食品工程学院，江苏 连云港 222005
Author(s):
BAO Zeng-hai; SHI Tong-lei
College of Food Engineering，Huaihai Institute of Technology，Lianyungang，Jiangsu 222005
关键词:
食用菌; 提取物; 发酵液; 抑菌作用
Keywords:
edible fungus; extracting solution; fermentation broth; microbial inhibition
分类号:
S 646
文献标志码:
B
摘要:
综述了食用菌发酵液和提取液及食用菌多糖对人类疾病病原菌，食用菌粗提液对植物病害病原菌和食物腐败菌的抑制作用，展望了食用菌抑菌作用的研究前景。
Abstract:
The inhibition of edible fungus fermentation broth and extract and mushroom of the human disease pathogens,mushroom crude extracts of plant disease pathogens and food spoilage bacteria were reviewed.And the future prospect of anti-microbial effects of edible fungus was also discussed.

参考文献/References:

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备注/Memo

第一作者简介：暴增海（1962-），男，硕士，教授，现主要从事食用菌生理研究等工作。

更新日期/Last Update: 2014-08-30