Study on the Antibacterial Activities of Antrodia cinnamomea from Culture Broth and Extract of Fermented Grains

• Main Authors: Pan, Jian-Jhou, 潘建州
• Other Authors: Liang, Zeng-Chin
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/32915722745786667394

碩士 === 大葉大學 === 生物資源學系碩士班 === 100 === The aim of this research was to investigate the antibacterial activities of the culture broth and the extract of fermented grains (wheat, coix and pearl barley) from three stains of A. cinnamomea (BCRC 35396, BCRC 35398 and Lu) under different fermentation types and incubation time. Under different incubation time of submerged culture, the culture broth of BCRC 35396 and Lu which incubated at 14th day and BCRC 35398 which incubated at 21th day was shown the strongest antibacterial activities, respectively. Among the three strains of A. cinnamomea, the culture broth of Lu was shown the strongest antibacterial activities,followed by BCRC 35396 and BCRC 35398 in order. Particularly, The culture broth from Lu which incubated at 14th day could inhibit nine pathogenic bacterial strains. They inhibited Enterococcus faecalis BCRC 10066 with the biggest inhibitory zone(13.75 mm), 0.63 mg/mL of minimum inhibitory concentrations and 2.50 mg/mL of minimal bactericidal concentration. During the incubation time of solid state culture, for the BCRC 35396, the extract of fermented coix which incubated at 45th day, and the extracts of wheat and pearl barley which incubated at 60th day were shown the strongest antibacterial activities, respectively. For the BCRC 35398, the extracts of fermented wheat, coix and pearl barley which incubated at 60th day were shown the strongest antibacterial activities, respectively. For the Lu strain, the extract of fermented wheat which incubated at 45th day, and the extracts of coix and pearl barley which incubated at 60th day were shown the strongest antibacterial activities, respectively. The order of the antibacterial activities of these three extracts of fermented grains was pearl barley, followed by coix and wheat. Among the three strains of A. cinnamomea, the extract of Lu was shown the strongest antibacterial activities, followed by BCRC 35396 and BCRC 35398 in order. Particularly, the extract of fermented pearl barley from Lu which incubated at 60th day could inhibit thirteen pathogenic bacterial strains. They inhibited E. faecalis BCRC 10066 with the biggest inhibitory zone (17.25 mm),0.16 mg/mL of minimum inhibitory concentrations and 0.16 mg/mL of minimal bactericidal concentration.