期刊论文

Yi, Y.-J.

中文

现代食品科技

1673-9078

2016

32

5

151-160

10.13982/j.mfst.1673-9078.2016.5.024

2015BAD16B00:国家科技支撑计划 2015BAD16B01:国家科技支撑计划 31071738:国家自然科学基金 31000827:国家自然科学基金 10A051:湖南省教育厅重点项目 09JJ-3032:湖南省自然基金项目 07WD18:湖南农业大学稳定人才基金 K1308044-21:长沙市科技局项目 CX2013B310:湖南省研究生科研创新项目

本校为第一且通讯机构

从辣椒果实中分离、筛选出了一株对辣椒炭疽病菌具有拮抗作用的内生细菌P5,通过菌体、菌落形态观察、生理生化测定及16S r DNA序列分析,鉴定P5为枯草芽孢杆菌。以辣椒炭疽病作为指示菌,测定其发酵滤液理化性质。用发酵滤液处理辣椒进行采后保鲜研究,测定品质指标:质量损失率、腐烂率、可滴定酸含量、Vc含量、总糖含量、叶绿素含量等品质指标。结果表明,发酵滤液热稳定性良好,在p H 8.0以下,40100℃范围内,抑菌活性稳定无变化,121℃处理30 min活性有所下降,为对照组的85%;对p H稳定,在室温下,p H 2.012范围内,抑菌活性不发生变化;对紫外线稳定,经紫外光照射12 h,其活性仍为对照的89.87%。发酵滤液...

An antagonistic endophytic bacterium strain (P5) against Colletotrichum capsici was isolated from capsicum fruits, and identified as Bacillus subtilis based on observations of bacterial cell and colony morphologies, physiological and biochemical measurements, and 16S rDNA sequence analysis. The physical and chemical properties of the crude fermentation extract were determined with Colletotrichum capsici as the indicative bacterium. In addition, the fresh-keeping effects of the crude fermentation extract of P5 on postharvest capsicum were studie...