摘要
以禾荔为试验材料,对荔枝采后主要病原菌进行分离鉴定,并对食品防腐剂R-多糖对炭疽菌的抑制机理进行研究。结果表明:R-多糖对炭疽菌菌丝生长和孢子萌发有较好的抑菌活性,对菌丝的EC50为0.23%,对孢子的EC50为0.14%。当R-多糖含量为0.2%时,菌丝生长量的抑制率达70.6%。通过显微镜观察,被R-多糖处理的炭疽菌菌丝的形态发生明显变化,并且细胞内出现空腔。电导率测定表明由R-多糖引起炭疽菌细胞膜通透性增加,造成细胞内容物流失。
Taking one kind of litchi named Heli as the experimental material,main pathogenic bacterias from it were isolated and identified,and the mechanism of the R-Polysaccharides against Colletotrichum gloeosporioides in vitro was studied in this paper.The results showed that the R-Polysaccharides played obvious repressive roles in both mycelium growth and spore germination of Colletotrichum gloeosporioides.Mycelium growth and spore germination of Colletotrichum gloeosporioides were inhibited by the R-Polysaccharides,which could be explained by their respective EC50 values 0.23% and 0.14%.When concentration of the R-Polysaccharides was 0.2%,inhibiting rate of mycelium growth reached 70.6%.After the treatment of R-Polysaccharides,the shape of mycelium changed significantly and the inner of mycelium formed cavity observed by microscope.Meanwhile,the results of conductivity determination demonstrated that the penetrability of Colletotrichum gloeosporioides cell membrane was increased by R-Polysaccharides,and triggered runoff of inclusion.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第7期61-66,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
广西财政基金项目
关键词
R-多糖
荔枝
炭疽菌
抑制
R-polysaccharides
litchi
Colletotrichum gloeosporioides
inhibit
