激发子诱导培养提高拮抗酵母对水果采后病害生防效力的研究进展  

Review on improving the biological control efficacity of postharvest fruits with antagonistic yeast cultivated with culture added elicitors

作　　者：刘周阳[1] 张红印[2] 陈克平[1] 

机构地区：[1]江苏大学生命科学研究院,江苏镇江212013 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2012年第4期450-453,457,共5页Science and Technology of Food Industry

基　　金：江苏省自然科学基金(BK2009214);江苏高校优势学科建设工程资助项目

摘　　要：对引起水果贮藏期间腐烂的病原真菌,多采用化学杀菌剂,考虑到环保以及人体健康等因素,人们将目光转向了生物防治—酵母拮抗菌,而其防治效力的稳定性和广谱性与化学杀菌剂相比还存在很大的差距,防治成本较高。为此,研究者们加入添加物(激发子)对酵母进行培养,以提高酵母的生防效果。对激发子诱导培养酵母菌以提高其生防效果的研究进展进行综述。For a long time,synthetic fungicides are used to control the decay of fruits caused by pathogen.However,due to the environment pollution and public safety,biological control of microbial antagonists is regarded as the most potential alternative—antagonistic yeast.But the consistency and convenience of yeast is not so good compared with synthetic fungicides in controlling postharvest diseases.So,researchers add elicitors to cultivate yeast to enhance biocontrol effect.This article described improving the biological control efficacity of postharvest fruits with antagonistic yeast cultivated with culture added elicitors.

关 键 词：生物防治 拮抗酵母 激发子 

分 类 号：TS201.3[轻工技术与工程—食品科学]