美极梅奇酵母抑制芒果炭疽菌的拮抗机理初探  

Primary study on antagonism mechanism of Metschnikowia pulcherrima yeast inhibiting Colletotrichum gloeosporioides in mango fruit

作　　者：田亚琴[1] 葛念念 周易 邵远志[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品工业科技》2018年第1期82-86,91,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31660587)

摘　　要：通过体内体外实验,评价了美极梅奇酵母(Metschnikowia pulcherrima,M.pulcherrima)对芒果炭疽菌(Colletotrichum gloeosporioides,C.gloeosporioides)的抑菌效果。结果表明:在YPD培养基中美极梅奇酵母对胶孢炭疽菌有明显的抑菌效果;在15℃和25℃贮藏条件下,在芒果果实上美极梅奇酵母对病原菌的抑菌率达到了57.81%和40.87%。同时对抑菌机理做了初步探索:扫描电镜显示,酵母菌能够产生物膜,抑制胶孢炭疽菌的入侵;美极梅奇酵母分泌胞外裂解酶-几丁质酶和β-1,3-葡聚糖酶,能有效抑制胶孢炭疽菌繁殖;拮抗酵母微量吸收周围环境中的铁元素,增强了抑菌效果。The yeast Meyerozyma pulcherrima （ M. pulcherrima ） was evaluated for their effectiveness against Colletotrichum gloeosporioides （C.gloeosporioides）in the mango by in vitro experiment.The results showed that M.pulcherrima had a significant bacteriostatic effect on C. gloeosporioides in YPD medium. M.pulcherrima showed a high antagonistic effect in mangos, with significant inhibition of 57.81% and 40.87% of anthracnose at 15 ~C and 25 ~C ,respectively. At the same time,the possible action mechanisms involved in the inhibition was studied, Scanning electron microscopy showed that yeast could produce biofilm, it could inhibit the invasion of C.gloeosporioides.M.pulcherrima could secrete chitinase and β-1,3 - glucanase, which had a role of inhibiting pathogens.Antagonistic yeast could also traceably absorb iron of surrounding environment to increase the effects of inhibiting the growth of pathogens.

关 键 词：美极梅奇酵母 芒果果实 炭疽病 作用机制 

分 类 号：TS201.3[轻工技术与工程—食品科学]