期刊论文

Screening of an antagonistic endophytic bacterium against Botryosphaeria dothidea of kiwi fruit and stability of the fermentation extract

中文

食品科技

1005-9989

2018

43

3

8-13,19

10.13684/j.cnki.spkj.2018.03.002

湖南农业大学2017年大学生科技创新基金项目（2017ZK21）； 湖南农业大学1515人才计划项目；

本校为第一机构

通过平板对峙从猕猴桃果实内筛选出一株对葡萄座腔菌具有明显抑制作用的内生细菌M9.通过菌落形态观察、生理生化测定及16S rDNA序列分析,鉴定其为解淀粉芽孢杆菌.以葡萄座腔菌为指示菌,测定不同条件下发酵液的稳定特性.结果表明,发酵液具有良好的热稳定性,在(40～100)℃,抑菌活性无明显变化,经过121℃处理30 min后,抑菌活性明显下降,仅为对照组的l1％;对pH敏感,室温下,pH为7～9时抑菌活性无明显变化,pH高于9或低于7时,抑菌活性明显降低;对紫外线稳定,经过紫外线照射60 min后抑菌活性仍为对照组的92.02％.解淀粉芽孢杆菌耐热性、抗紫外性和抗逆性强,且具有广谱抑菌效果,在果蔬保鲜中具有较好的应...

An antagonistic endophytic bacterium strain （M9） against Botryosphaeria clothidea was isolated from kiwi fruit by flat confrontation. Identified as Bacillus amyloliquefaciens 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 Botryosphaeria dothidea as the indicative bacterium. The results indicated that the crude fermentation extract had good thermal stability, s...