生防菌株洋葱伯克氏菌对草莓果实采后病害控制及安全性评价  

Control of strawberry fruit postharvest decay by antagonistic bacterium Burkholderia contaminans and its safety evaluation

作　　者：范三红[1] 张婧婷[1] 施俊凤[2] 

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《食品工业科技》2018年第1期96-101,106,共7页Science and Technology of Food Industry

基　　金：山西省重点研发项目(201703D221010-1);山西省农业科学院博士后基金项目(BSH-2015JJ-003)

摘　　要：采用自然腐烂法和伤口接种法研究生防菌株洋葱伯克氏菌Burkholderia contaminans(简称B-1),在不同发酵时间、处理方式和处理液对草莓果实采后贮藏的影响,并进行该生防菌的大鼠急性经口毒性实验、家兔皮肤及眼刺激性实验和豚鼠皮肤变态反应(致敏)实验。结果表明:与CK相比,生防菌B-1发酵培养24 h、采后果实浸泡3 min及稀释5倍的发酵液处理草莓果实,其采后腐烂率分别下降了55.04%、46.74%和39.98%,而且发酵原液、稀释5倍发酵液及菌悬液对草莓果实伤口接种灰霉病抑制率达100%。该生防菌的大鼠急性LD_(50)>5000 mg/kg,皮肤刺激强度和眼刺激积分指数(I.A.O.I)为0,眼刺激平均指数(M.I.O.I)48 h为0,皮肤变态反应(致敏)实验致敏率为0。本研究表明该细菌作为生防菌具有安全性,为该生防菌的生产性应用奠定基础。The effects of different fermentation times, treatment methods and treatment solutions of the antagonistic bacterium Burkholderia contaminans（ be short for B-1 ）on the postharvest storage of strawberry fruit were studied by natural decay and wound inoculation method.And the safety evaluation of the antagonistic bacterium B-1 including acute oral toxieity test on rats, skin,eyes irritation test on healthy rabbits and dermal allergy reaction on guinea pigs were performed.The results showed that inhibition rate of 24 h culturing, 3 rain immersing and with dilution five times of the fermented liquid were decreased by 55.04% ,46.74% ,39.98% respectively compared with the CK.The inhibition rate of gray mold on strawberry fruit reached 100% in the treatment of fermentation solution, diluted 5 times fermentation broth and bacterial suspension.The antagonistic bacteria in rats with acute LD50 〉 5000 mg/kg.The mean index of skin irritation and eye irritation（I.A.O.I） on rabbits were 0.The mean index of eye irritation （M.I.O.I） were 0 after 48 h. Sensitization rate of skin sensitization （ sensitization ） test was 0. The result indicated that the bacterium is safe as a biocontrol bacterium. This study laid the foundation for the productive application of the biocontrol bacterium.

关 键 词：洋葱伯克氏菌 草莓 采后病害 抑制率 安全性评价 

分 类 号：TS201.3[轻工技术与工程—食品科学]