%0 Journal Article
%T Studies on Bacteriostatic Effect of Honggumycin<br>红谷霉素对细菌抑制效果研究
%A XIONG Zhi-qiang
%A ZHANG Si-liang
%A TU Guo-quan
%A <br>熊智强
%A 张嗣良
%A 涂国全
%J 中国生物工程杂志
%D 2007
%I 
%X Honggumycin,which was a bioactive compound obtained by the fermentation broth of Streptomyces 702,showed a significant antibacterial activity.The antibacterial activity of honggumycin against Bacillus subtilis and Escherichin coli was determined in culture medium.The result showed that the minimal inhibitory concentration(MIC)of honggymycin against Bacillus subtilis and Escherichin coli were 0.08mg/L and 40mg/L,respectively.A better bacterial growth inhibition by honggumycin was observed during the lag phase than that during other phases.Honggumycin has stability to heating and UV irradiation.Furthermore,the bacteriostatic effect of honggumycin was better than other preservatives by evaluating the antibacterial activities of honggumycin and other preservatives.
%K Streptomyces 702 honggumycin Bacteriostatic effect Antibacterial activity Minimal inhibitory concentration<br>链霉菌702红谷霉素
%K 抑细菌效果
%K 抗细菌活性
%K 最低抑菌浓度
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=951380788B355DEA7D75520FA3B199C9&aid=45AD0D77D386509A&yid=A732AF04DDA03BB3&vid=DB817633AA4F79B9&iid=CA4FD0336C81A37A&sid=F24949CFDB502409&eid=91C9056D8E8856E0&journal_id=1671-8135&journal_name=中国生物工程杂志&referenced_num=0&reference_num=8