Abstract: The effects of temperature, UV, pH changes and protease on the antimicrobial substances in Agrocybe aegerita fermented broth were studied. The water solubility and ion characteristics of the antimicrobial substances were analyzed by pH paper chromatography and Jack's eight solvent system paper chromatography. The results of early identification show that the substances are weak acid, polar, soluble in water and polar organic solvent, and that they are stable when influenced by heat, UV, pH and protease. The physical and chemical properties provide a scientific basis for the further purification and analysis of the structure of the antimicrobial substances.

Key words: physicochemical propertie , antimicrobial substances, Agrocybe aegerita