复配低聚糖的抑菌性研究

壳低聚糖、褐藻胶低聚糖、果胶低聚糖对金黄色葡萄球菌有一定的抑制作用.为研究3种低聚糖对抑菌效果的影响,本试验采用单因素和正交设计法对低聚糖浓度进行优化.通过单因素试验,得到如下结果:壳低聚糖浓度为0.4％、褐藻胶低聚糖为0.5％、果胶低聚糖为0.7％时,其抑菌率分别为85.5％、77.5％、82.4％.在单因素试验基础...

Study on Antibacterial Properties of Compound Oligosaccharides

The chitosan oligosaccharides,alginate oligosaccharides and pectic oligosaccharides have a positive effect on antimicrobial activity of the Staphylococcus aureus.In order to study the effect of three oligosaccharides on antimicrobial activity,the optimization of oligosaccharides concentration was carried out by single factor experiment and orthogonal experiment.The test results were obtained by single factor.When the concentration of chitosan oligosaccharides,alginate oligosaccharides and pectic oligosaccharides were 0.4%,0.5%,0.7%,the antimicrobial rate was respectively 85.5%,77.5%,82.4%.The orthogonal experiment design was further used to compound oligosaccharides on the basis of single factor test.The final optimum concentration of complex oligosaccharides was as follows:chitosan oligosaccharides 0.2%,alginate oligosaccharides 0.3%,pectic oligosaccharides 0.5%.The antimicrobial rate reached 95.2%±0.6%.