Antibacterial activity of extracts from fermentation mycelia of Phellinus igniarius

Antibacterial activity of different extracts from fermentation mycelia of Phellinus igniarius (L.ex Fr.) Quel against 5 common pathogenic bacteria were tested by agar diffusion and double dilution methods. Meanwhile, effects of thermal treatment, ultraviolet and pH on antibacterial activity of the extracts were also investigated. The results indicated that methanol extract had the best antibacterial activity in the 5 extracts. And the ethyl acetate fraction reached the best activity in the fractions from methanol extract. The antibacterial activity of extracts was stable to temperature and ultraviolet, and decreased with pH value increasing.