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[1]袁兵兵,杨姗姗,陈静.微生物源槐糖脂对水果致腐真菌的抑制作用[J].应用与环境生物学报,2011,17(03):330-333.[doi:10.3724/SP.J.1145.2011.00330]
 YUAN Bingbing,YANG Shanshan,CHEN Jing.Antimicrobial Activity of Sophorolipids on Pathogenic Fungi Isolated from Fruits[J].Chinese Journal of Applied & Environmental Biology,2011,17(03):330-333.[doi:10.3724/SP.J.1145.2011.00330]
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微生物源槐糖脂对水果致腐真菌的抑制作用()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
17卷
期数:
2011年03期
页码:
330-333
栏目:
研究论文
出版日期:
2011-06-24

文章信息/Info

Title:
Antimicrobial Activity of Sophorolipids on Pathogenic Fungi Isolated from Fruits
作者:
袁兵兵杨姗姗陈静
(山东轻工业学院山东省微生物工程重点实验室 济南 250353)
Author(s):
YUAN Bingbing YANG Shanshan CHEN Jing??
(Shandong Provincial Key Laboratory of Microbial Engineering, Shandong Institute of Light Industry, Jinan 250353, China)
关键词:
拟威克酵母槐糖脂致腐真菌抑菌作用
Keywords:
Wickerhamiella domercqiae Y2A sophorolipids pathogenic fungi antimicrobial activity
分类号:
TS201.3
DOI:
10.3724/SP.J.1145.2011.00330
文献标志码:
A
摘要:
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2.0 g L-1时,致腐菌(孢子)抑制率达到75%以上,并且3.0 g L-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
Abstract:
Pathogenic fungi were the main cause of diseases and rot of fruits during transporting and storing. 17 strains were isolated from the rotten fruits, and 9 of them were pathogenic fungi. Antimicrobial activity of sophorolipids from Wickerhamiella domercqiae Y2A on the 9 strains was studied, including their antimicrobial diameter, inhibition rate and mycelium growth spread. The results showed that the growth of the 9 pathogenic fungi was inhibited. At 2.0 g L-1 of sophorolipids the inhibition rate was 75% and mycelium growth spread was controlled when 3.0 g L-1 of sophorolipids added. The study provided the evidence and data for developing new fruit preservatives. Fig 6, Tab 2, Ref 13

参考文献/References:

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备注/Memo

备注/Memo:
山东大学微生物技术国家重点实验室开放课题基金项目
更新日期/Last Update: 2011-06-23