摘要
链格孢是引起果实黑斑病的主要致病菌之一,严重危害果实的采后贮藏过程。从新疆南疆某果园患病果实分离链格孢,结合形态学特征和分子生物学方法对其进行鉴定,同时从分离自新疆特色乳制品的110株乳酸菌(Lactic acid bacteria,LAB)中筛选具有抑制链格孢活性的乳酸菌,并采用固态菌饼、静态发酵及摇床发酵3种方式探索最佳的发酵方式。结果表明共分离获得2株链格孢,经鉴定分别为梨黑斑链格孢(Alternaria gaisen)和细极链格孢(Alternaria tenuissima);筛选获得4株对相应链格孢具有抑制活性的乳酸菌,其中3株为戊糖乳杆菌(Lactobacillus pentosus),1株为副干酪乳杆菌(Lactobacillus paracasei),同时发现摇床发酵方式所产生的代谢产物抑制链格孢活性相对最强,抑菌圈直径最大可达21.17 mm。这为将乳源乳酸菌用于水果采后防治链格孢引起的黑斑病提供了理论依据。
Alternaria is one of the main pathogenic bacteria of fruit black spot and severely impairs the postharvest storage process of fruit.Alternaria was isolated from the pear and apple of a orchard in south Xinjiang and identified by morphological characteristics and molecular biological methods.110 strains of lactic acid bacteria(LAB)from Xinjiang dairy products were performed to detect the inhibitory activity on Alternaria and solid cake,stationary and shaker broth were used for fermentation.The results showed that 2 strains of Alternaria named Alternaria gaisen and Alternaria tenuissima were obtained.4 strains of LAB with inhibitory activity on Alternaria were screened out and 3 of them were Lactobacillus pentosus,the other one named Lactobacillus paracasei.At the same time,the highest inhibitory activity on Alternaria was from shaker fermentation broth and the diameter of the zone of inhibition was up to 21.17 mm.It provided a theoretical basis to apply LAB from dairy products to control the black spot disease caused by Alternaria in the postharvest.
作者
李明杨
谢婷婷
李建
张锐利
LI Ming—yang;XIE Ting—ting;LI Jian;ZHANG Rui—i(College of Life Sciences of Tarim University.Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Tarim University,Alar 843300,China)
出处
《食品工业科技》
CSCD
北大核心
2017年第18期145-150,共6页
Science and Technology of Food Industry
基金
新疆生产建设兵团应用基础研究计划(2015AG003)
新疆维吾尔自治区科技攻关计划(2016AB009)
关键词
黑斑病
链格孢
乳酸菌
抑制
发酵方式
black spot disease
Alternaria
lactic acid bacteria
inhibition
fermentation methods
