膜醭毕赤酵母KD-316-3复合保鲜液的抑菌机制与初步应用  

Antifungal Mechanism and Preliminary Application of Composite Preservation Liquid Containing Pichia membranaefaciens KD⁃316⁃3

作　　者：刘艺璇 陈海艺 徐悦 陈存坤 郭红莲[1] LIU Yixuan;CHEN Haiyi;XU Yue;CHEN Cunkun;GUO Honglian(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Institute of Storage and Processing Technology of Agricultural Products(National Engineering Technology Research Center for Preservation of Agricultural Products(Tianjin)),Tianjin Academy of Agricultural Sciences,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津市农业科学院农产品保鲜与加工技术研究所(国家农产品保鲜工程技术研究中心(天津)),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《食品研究与开发》2024年第12期13-20,共8页Food Research and Development

基　　金：天津市食品质量与健康重点实验室基金项目(TJS202101)。

摘　　要：该研究制备一种含10^(8) CFU/mL膜醭毕赤酵母KD-316-3(Pichia membranaefaciens KD-316-3)的海藻糖基复合保鲜液,以果实黑斑病菌链格孢霉菌(Alternaria species)为对象进行离体抑菌研究,并进行复合保鲜液的冬枣应用保鲜试验,用以探究复合保鲜液的抑菌机制和应用效果。试验结果表明,在离体条件下,复合保鲜液处理能抑制病原链格孢霉菌的生长,拮抗效率26.48%,使病原菌菌丝生长畸形,电解质外渗,菌丝体核酸泄漏,胞内可溶性蛋白含量降低;在冬枣贮藏过程中,复合保鲜液能抑制冬枣果实失重率的上升,有效减缓冬枣果实的病斑腐烂,对果实丙二醛含量及多酚氧化酶活性也产生明显影响,提高过氧化物酶活性。综合分析,使用膜醭毕赤酵母KD-316-3复合保鲜液处理冬枣果实可抑制病原菌引起的腐烂,维持果实良好品质。In this study,a trehalose⁃based composite preservation liquid containing 10^(8) CFU/mL of Pichia membranifaciens KD⁃316⁃3 was prepared.In order to explore the antifungal mechanism and application effect of this composite preservation liquid,the Alternaria species⁃induced black spot in fruits was studied in vitro,and the composite preservation liquid was applied to winter jujube in a preservation experiment.The experi⁃ment results showed that the composite preservation liquid inhibited the growth of Alternaria species in vitro with an antagonistic efficiency of 26.48%.It deformed the morphology of mycelium,causing extravasated elec⁃trolytes,leaked nucleic acid in mycelium,and decreased intracellular soluble protein content.During the stor⁃age of winter jujube,the composite preservation liquid inhibited the rates of weight loss of winter jujubes,effec⁃tively slowed down the spot and rot of winter jujubes,affected the content of malondialdehyde and the activity of polyphenol oxidase in the fruits,and improved the activity of peroxidase.Comprehensive analysis showed that composite preservation liquid containing Pichia membranaefaciens KD⁃316⁃3 could be used for the preser⁃vation of winter jujube.It could inhibit the rot caused by pathogenic fungi and maintain good fruit quality.

关 键 词：膜醭毕赤酵母 保鲜液 抑菌机制 大荔冬枣 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]