一株生防酵母菌的筛选鉴定及对葡萄采后病害的生防效果  

Screening and identification of an antagonistic yeast and its control efficacy to postharvest decay of grapes

作　　者：李强[1] 张红印[1] 杨其亚[1] 王峻峻 李超兰[1] 

机构地区：[1]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》2014年第14期182-185,共4页Science and Technology of Food Industry

基　　金：教育部高等学校博士学科点专项科研基金(20123227110015);镇江市农业科技支撑项目(NY2013004)

摘　　要：从桑葚中筛选得到一株具有潜在生防效力的酵母,经分子生物学鉴定及生物化学检验,确定其为酿酒酵母。该酵母对葡萄采后黑曲霉病具有显著的抑制效果,随着酵母菌浓度的增高,葡萄腐烂率逐步降低;当酿酒酵母浓度为1×108cfu/mL时,对葡萄黑曲霉病的抑制效果最好。在20℃和4℃条件下,该酵母在葡萄伤口处能快速繁殖,能显著抑制葡萄自然腐烂率,而对其贮藏品质影响不显著。A strain of potential antagonistic yeast was isolated from mulberry fruits,which showed the biocontrol efficacy against postharvest decay of grapes. By molecular biological identification and biochemical examination, the antagonistic strain was identified as Saccharomyces cerevisiae. The antagonist showed significant biological control efficacy against postharvest decay of grapes caused by Aspergillus niger. When the concentration of the antagonist was higher,the disease incidence was lower. The concentration of S. cerevisiae was 1×10^8cfu/ mL,the inhibition effect of grapes diseased by Aspergillus niger was best. Rapid growth of the antagonists in wounds was observed at 20℃ and 4℃. S. cerevisiae significantly reduced the natural development of decay and did not have significant effect on postharvest natural quality.

关 键 词：筛选 鉴定 酿酒酵母 葡萄 采后病害 生物防治 

分 类 号：TS201.1[轻工技术与工程—食品科学]