两株拮抗芽孢杆菌对灵武长枣采后致腐真菌的抑菌作用  

Antibacterial effect of two antagonistic Bacillus strains on rot-causing fungi in postharvest Ziziphus jujube cv.Lingwu changzao

作　　者：任苗苗 闫思远 李嘉泓 杜娟 马玲[1] 顾沛雯[1] REN Miaomiao;YAN Siyuan;LI Jiahong;DU Juan;MA Ling;GU Peiwen(School of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品与发酵工业》2020年第20期21-26,共6页Food and Fermentation Industries

基　　金：宁夏回族自治区重点研发计划项目(2017BY071);国家自然科学基金(31460484)。

摘　　要：为明确拮抗芽孢杆菌菌株YBGJ1和YBGJ2对灵武长枣采后致腐真菌的抑菌作用及其对长枣采后的保鲜效果。采用形态学、生理生化结合分子生物学的方法对2株拮抗芽孢杆菌进行鉴定;并通过皿内对峙培养和离体保鲜试验测定了2株拮抗芽孢杆菌的抑菌作用和保鲜效果。结果表明,菌株YBGJ1和YBGJ2分别为枯草芽孢杆菌Bacillus subtilis和解淀粉芽孢杆菌Bacillus amyloliquefaciens。菌株YBGJ1和YBGJ2培养滤液对灰葡萄孢的菌丝抑制率分别为95.83%和95.79%,对交链格孢的菌丝抑制率分别为79.46%和78.56%;菌株YBGJ1和YBGJ2培养滤液体积分数为50%时,对灰葡萄孢的孢子萌发抑制率分别为85.00%和91.09%,对交链格孢的孢子萌发抑制率分别为80.98%和84.38%。离体保鲜试验中,体积分数为30%的菌株YBGJ1培养滤液和体积分数为10%的菌株YBGJ2培养滤液对灵武长枣保鲜效果最好,与无菌水对照相比腐烂率分别降低70.83%和77.08%,延长货架期15~20 d。拮抗芽孢杆菌菌株YBGJ1和YBGJ2是极有前景的果蔬保鲜剂出发菌种。In order to clarify the antibacterial effect of antagonistic Bacillus strains YBGJ1 and YBGJ2 on postharvest rot-causing fungi of Ziziphus jujube cv.Lingwu changzao and their preservation effect,these two antagonistic Bacillus strains were identified by morphological,physiological,biochemical and molecular biology methods,and their antibacterial and preservation effects were determined by in-dish confrontation culture and in vitro preservation test.The results showed that strain YBGJ1 and YBGJ2 were identified as Bacillus subtilis and Bacillus amyloliquefaciens.The mycelial inhibition rates of YBGJ1 and YBGJ2 culture filtrates for Botrytis cinerea were 95.83%and 95.79%respectively,and that for Alternaria alternata were 79.46%and 78.56%respectively.When the culture filtrate volume fractions of strains YBGJ1 and YBGJ2 were 50%,the spore germination inhibition rates for B.cinerea were 85.00%and 91.09%respectively,and that for A.alternata were 80.98%and 84.38%respectively.In the in vitro preservation test,the culture filtrate of strain YBGJ1 with volume fraction of 30%and that of strain YBGJ2 with volume fraction of 10%had the best preservation effects on Lingwu changzao.Compared with sterile water control,the decay rate was reduced by 70.83%and 77.08%,respectively,and the shelf life was extended by 15-20 days.Antagonistic Bacillus strains YBGJ1 and YBGJ2 are promising strains for fruits and vegetables preservation.

关 键 词：拮抗芽孢杆菌 灵武长枣 致腐真菌 抑菌作用 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]