壳聚糖对柑橘青、绿霉病病原菌的抑菌效果研究  

Bacteriostatic Effects of Chitosan against Penicillium italicum Wehmer and P. digitatum Sacc

作　　者：田春莲[1] 陈阳波[1] 刘亮[1] 卢成瑛[2] 

机构地区：[1]吉首大学城乡资源与规划学院,湖南张家界427000 [2]林产化工工程湖南省重点实验室,湖南张家界427000

出　　处：《食品科学》2008年第12期110-112,共3页Food Science

基　　金：湖南省教育厅科学研究项目(05C132)

摘　　要：应用PDA培养基多次分离并纯化培养得到柑橘青霉病病原菌、绿霉病病原菌,加入不同浓度壳聚糖的PDA培养基对两种病原菌进行接种培养并观察抑菌效果。结果表明:壳聚糖对两种病原菌有一定的抑制能力,其中对青霉病病原菌的抑制能力强。壳聚糖浓度为1.3%时抑制率最高,在第2d时对青、绿霉病病原菌的抑制率分别达到71.5%、46.37%。In this study, pure Penicillium italicum Wehrner and P.digitatum Sacc were obtained by multi-separation and purification with potato-dextrose agar （PDA）. The two strains were respectively inculated and cultivate into the PDA added with different amounts of chitosan to investigate the bacteriostatic effects of chitosan. The results showed that chitosan has Some inhibitory effects against the two strains, especially stronger effect against Penicillium italicum Wehmer. The highest bacteriostatic rate is achieved at the chitosan concentration of 1.3%, and the bacteriostatic rates against the two strains reach 71.5% and 46.37% on the second day, respectively.

关 键 词：壳聚糖 青霉病病原菌 绿霉病病原菌 抑制率 

分 类 号：TS202.3[轻工技术与工程—食品科学]