Antimicrobial activities of two Nigerian edible macro-fungi- lycoperdon pusilum (Bat. Ex)and lycoperdon giganteum(Pers.))
Antimicrobial activities of two Nigerian edible macro-fungi- lycoperdon pusilum (Bat. Ex)and lycoperdon giganteum(Pers.))
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两种尼日利亚食用大型真菌——lycoperdon psilum (Bat. Ex) 和 lycoperdon giganteum(Pers.)) 的抗菌活性
DOI：
10.4314/ajbr.v6i2.54029
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发表时间：
2010
期刊：
影响因子：
--
通讯作者：
I. Fasidi
中科院分区：
文献类型：
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作者：
S. Jonathan;I. Fasidi
以水、甲醇和乙醇为提取溶剂，对尼日利亚两种食用大真菌普西番茄（Lycoperdon pusilum）和巨番茄（Lycoperdon giganteum）的体外抑菌活性进行了研究。一般来说，提取物对少数临床病原微生物具有选择性活性。乙醇为最佳提取溶剂，其次为甲醇和水（乙醇提取物对细菌的P抑制浓度为0.75 ~ 4.0mg/ml，对真菌的P抑制浓度为9.00 ~ 13.75mg/ml）。发现提取物在高达50℃的温度下是稳定的。当温度从60℃增加到100℃时，提取物的稳定性明显下降。讨论了这些观察结果的含义。
Two edible Nigerian macro-fungi Lycoperdon pusilum and Lycoperdon giganteum were assayed in-vitro for their antimicrobial activities using water, methanol and ethanol as extractive solvents. Generally, the extracts were selectively active on few clinical pathogenic microorganisms. Ethanol was the best extractive solvent followed in order by methanol and water (P inhibitory concentration (MIC) for the ethanolic extract was between 0.75 and 4.0mg/ml for bacteria, and between 9.00 and 13.75mg/ml for fungi. The extracts were found to be stable at temperatures up to 50oC. As the temperature was increased from 60 to 100oC, there was a significant decrease in stability of the extract. The implications of these observations are discussed.