不同大蒜品种及其生育期的提取液对平菇及其竞争性杂菌的抑制研究  

Effect of Different Garlic Cultivars and Its Extracting Solution Under Different Growth Stages on Inhibition of Pleurotus ostreatus and Competitive Microbes

作　　者：牛贞福 国淑梅 李丹 高霞 张艳君 李允祥 

机构地区：[1]山东农业工程学院,山东济南250100 [2]山东省农业技术推广总站,山东济南250100

出　　处：《北方园艺》2014年第22期147-149,共3页Northern Horticulture

基　　金：山东省科技发展计划资助项目(2012GGC30001);山东省高等学校科技计划资助项目(J14LF01)

摘　　要：以3个大蒜品种为试材,研究发芽前后的提取液对平菇竞争性杂菌的抑制作用。结果表明:各处理对平菇生产中的细菌、真菌均有抑制作用。其中发芽前大蒜早熟品种对细菌、真菌的抑制作用比晚熟品种、无薹品种总体要好;发芽后的提取液对细菌抑制比发芽前有所下降,但对真菌的抑制作用明显上升,并且在碱性条件下发芽后的提取液抑菌性能比发芽前稳定;在平菇菌袋中分别加入不同品种的大蒜提取液,平菇菌丝生长速度总体差异不显著,但晚熟品种具有较强的抑制作用。Taking three varieties of garlic as material,inhibition effect of different garlic extracts was studied on Pleurotus ostreatus and competitive microbes.The results showed that,both bacteria and fungi were inhibited in Pleurotus ostreatus production.Inhibition effect of early-maturing cutivar to bacteria and fungi was better than late maturing variety and nonsedge variety before germination.Inhinbition effect declined bacteria and increased fungi significantly and was more stable under alkaline conditions after germination.The difference of Pleurotus ostreatus mycellium growth rate was not significant among varieties when different extract were added to culture medium,but late maturing had strong inhibition effect.

关 键 词：大蒜品种 发芽 平菇 竞争性杂菌 

分 类 号：S646.14[农业科学—蔬菜学]