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OALib Journal期刊
ISSN: 2333-9721
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微生物源槐糖脂对水果致腐真菌的抑制作用
DOI: 10.3724/SP.J.1145.2011.00330, PP. 330-333
Keywords: 拟威克酵母,槐糖脂,致腐真菌,抑菌作用
Abstract:
致腐真菌是诱发水果采后病害，造成水果在运输、货架期间和贮藏过程腐败变质的主要原因.从腐烂水果上分离得到17株菌，其中9株为致腐真菌，研究了由拟威克酵母发酵产生的槐糖脂对该9株菌的作用，包括抑菌圈直径、抑菌率和对菌丝蔓延的影响.发现槐糖脂对9株致腐真菌有很好的抑制作用，浓度达到2.0gl-1时，致腐菌（孢子）抑制率达到75%以上，并且3.0gl-1的槐糖脂能够明显抑制菌丝蔓延.研究为新型水果防腐剂的开发提供了依据.图6表2参13
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