低温环境下提高美极梅奇酵母菌生防效果的研究  

The Study on Improving the Biocontrol Effect of Metschnikowia pulcherrima under Low Environmental Temperature

作　　者：郭东起[1] 蒋楠[1] 刘亚军[1] 朱丽霞[1] 

机构地区：[1]塔里木大学生命科学学院/南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品研究与开发》2016年第8期170-173,共4页Food Research and Development

基　　金：国家自然科学基金项目(31160342)

摘　　要：以美极梅奇酵母菌(Metschnikowia pulcherrima)为试材,通过添加不同的碳源、氮源及保护剂,研究其在低温环境下对拮抗酵母菌的生长及抑菌效果的影响,明确提高其生防功效的方法。结果表明,以蔗糖为碳源,酵母膏为氮源有利于美极梅奇酵母菌在低温条件下生长,体外抑菌效果俱佳,添加0.1%CaCl_2(氯化钙)及2%海藻糖均能提高美极梅奇酵母菌生防效果。Taking Metschnikowia pulcherrim as test material,the study on the influence of growth and antibacterial effect of antagonistic yeast by adding different carbon sources,nitrogen sources,and protective agents under cold stress,in order to clarify ways to improve biocontrol effect of antagonistic yeast. The results showed that sucrose as carbon source,yeast extract as nitrogen source was beneficial for growth of M. pulcherrima under cold stress condition,the antibacterial effect in vitro was best,the biocontrol efficacy of M. pulcherrima could significantly improve by adding 0.1 % CaCl_2 and 2 % trehalose.

关 键 词：低温 美极梅奇酵母菌 生防 

分 类 号：TS201.3[轻工技术与工程—食品科学]