摘要
以芒果炭疽病菌、蒂腐病菌为实验菌株,研究了不同pH、酸溶剂的种类对壳聚糖抗菌活性及其抗菌稳定性的影响。结果表明:壳聚糖的抑菌率随着壳聚糖浓度的提高而提高;在pH4 .8和pH6 .0的环境中,壳聚糖的抗菌能力较强;壳聚糖的乳酸溶液对芒果蒂腐病菌有很强的抑制力;壳聚糖连续刺激诱导4 0代后,芒果炭疽病菌、蒂腐病菌的EC5 0值均有所提高,其中以芒果球二孢霉蒂腐病菌和芒果褐色蒂腐病菌变化最显著,说明壳聚糖对其抗菌稳定性最差。
The effects of pH and acid solvent on the antifungal activities of chitosan by using anthracnose and stem-end rot pathogene in mango fruits were studied. The results showed that pH 4.8 and pH 6.0 was optimum to the antifungal activity of chitosan. The antifungal activity of chitosan was increased with its concentration. The activity of inhibition of chitosan in lactic acid was stronger for stem-rot pathogene. The EC50 value of the tested pathogene increased and had some resistance after the isolates were successively stimulated 40 times by application of chitosan and the Botryodiplodia theobromae Pat. had the strongest resistance .
出处
《食品与机械》
CSCD
北大核心
2005年第1期25-27,共3页
Food and Machinery
基金
江苏省科技发展计划项目 (项目编号 :BG2 0 0 3 3 15 )资助
