大蒜提取液对平菇竞争性杂菌的抑制及对平菇生长的促进作用  

Inhibition against competitive microbes of Pleurotus ostreatus by garlic extract and its growth-promoting effects

作　　者：牛贞福 国淑梅 徐金强 温凯 董仲国 王辉 

机构地区：[1]山东农业工程学院,山东济南250100

出　　处：《江苏农业学报》2016年第1期73-77,共5页Jiangsu Journal of Agricultural Sciences

基　　金：山东省高等学校科技计划项目(J14LF01);山东省科技发展计划项目(2012GNC11105)

摘　　要：为减少化学杀菌剂的使用,生产优质安全的食用菌产品,采用抑菌圈法研究了不同提取时间、p H值的大蒜乙酸乙酯提取液对食用菌生产中竞争性细菌、真菌的抑制作用,利用气相色谱-质谱联用仪测定了加入大蒜提取液的平菇子实体营养成分和大蒜提取液的有效成分。结果显示：提取6 h的大蒜提取液对枯草芽孢杆菌、蕈状芽孢杆菌抑制效果最好;提取0.5~4.0 h的大蒜提取液对病原真菌抑制效果均较好,提取6.0~48.0 h的大蒜提取液对病原真菌抑制效果较差,其中提取6.0 h的大蒜提取液对木霉、根霉的抑制效果最差。当p H值为7或8时,大蒜提取液对枯草芽孢杆菌的抑制效果好于p H9;p H7对蕈状芽孢杆菌、短小芽孢杆菌的抑制效果好于p H8、p H9。不同p H值的大蒜提取液对病原真菌的抑制效果有差异,当p H为8时,对毛霉的抑制效果极显著好于p H7,p H7对木霉的抑制效果显著好于p H9。不同提取时间的大蒜提取液对平菇8105菌丝生长的影响无显著差异;加入不同提取时间的大蒜提取液的平菇菌袋子实体现蕾时间和采菇间隔均比对照缩短;加入提取6.0 h大蒜提取液的菌袋产量最高,比对照增产143.36%;与对照相比,加入提取6.0 h大蒜提取液的平菇子实体蛋白质含量提高了48.46%,脂肪下降了50.00%,膳食纤维增加了116.70%。In order to reduce the use of chemical fungicides in the production of Pleurotus ostreatus,inhibitory effects of garlic ethyl acetate extract with different p H values and different extraction time on competitive bacteria and fungi were studied by inhibition zone method. To Bacillus subtilis and B. mycoides, garlic ethyl acetate extract exhibited the strongest inhibition after extraction for 6. 0h. To pathogenic fungi, garlic extract showed strong inhibition after extraction for 0. 5- 4. 0 h but poor inhibition after extraction for 6. 0- 48. 0 h, and the inhibitory effects of 6. 0- h extracted garlic on Trichoderma spp. and Rhizopus were the worst. For garlic extracts at p H8 and p H7,the inhibitory effects on B. subtilis were better than that at p H9,while for garlic extract at p H7,the inhibitory effects on B. mycoides and B. pumilus were better than those at p H8 and p H9. The inhibitory effects of garlic extracts with different p H values on fungi varied. At p H8,the effect on Mucor was better than that at p H7,which was likewise better than that at p H9 on Trichoderma. Garlic extract with different extraction time did not affect the growth of P. ostreatus 8105 hyphae. Compared with control（ no garlic extract）,budding time and harvest interval of the fruiting body added with garlic extract were shorter,and the yield was increased by 43. 36%. Added with 6. 0-h extracted garlic,P. ostreatus fruiting body protein content was raised by 48. 46%,fat was decreased by 50. 00%,and dietary fiber was increased by 116. 70%.

关 键 词：大蒜提取液 平菇 竞争性杂菌 PH值 产量 

分 类 号：S646.14[农业科学—蔬菜学]