摘要
[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration and inhibition zone were studied. The fermentation broth of Kombucha on the sixth day was adjusted to different pH. Fermentation broth treated with protease was put into the plates of Escherichia co/i, Bacillus cereue and Staphylococcus aureus as control, as well as ampenicilin. The zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.
[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity.[Method] The effects of different cultivation time on cell concentration,pH,total protein concentration and inhibition zone were studied.The fermentation broth of Kombucha on the sixth day was adjusted to different pH.Fermentation broth treated with protease was put into the plates of Escherichia coli,Bacillus cereue and Staphylococcus aureus as control,as well as ampenicilin.The zone of broth inhibition was measured.[Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth.The zone of inhibition decreased with rising pH and was the lowest when pH was 7.Later,as pH increasing,it enlarged.The inhibition effect of processed protease reduced remarkably.[Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.
基金
Supported by Scientific Research Fund of Beijing Educational Department
Beijing Higher School Personnel Teaching Program
