摘要
本研究从鲜切荸荠的黄化表面组织进行分离培养到了5种微生物,包括1种真菌和4种细菌.将分离的5种微生物分别接种到鲜切荸荠表面,结果表明微生物均加快了鲜切荸荠组织黄化的发生.通过形态学研究表明,这5种微生物中真菌为地霉属(Geotrichum)真菌,其余4种细菌分别属于盐水球菌属(Salinococcus)、链球菌属(Strep-tococcus)、黄杆菌属(Flavobacterium)和葡萄球菌属(Staphylococcus)细菌.其中地霉属真菌、链球菌属和葡萄球菌属细菌可导致鲜切荸荠严重黄化.
Five microbes, including one fungus and four bacteria, isolated from the yellowed tissues of the fresh-cut chufa, were inoculated onto the surface of fresh-cut chufa and they all caused aetiolation of the tissues of the plant. Morphologic identification showed that the fungus was Geotrichum, while the four bacteria belonged to Salinococcus, Streptococcus, Flavobacterium and Staphylococcus. Geotrichum, Streptococcus and Staphylococcus appeared to play a leading role in causing serious aetiolation of fresh-cut chufa.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2008年第3期66-69,共4页
Journal of Southwest University(Natural Science Edition)
基金
海南省热带园艺产品采后生理与保鲜重点实验室开放课题基金资助项目(Ch002)
华南热带农业大学科技基金资助项目(Rnd0618)
关键词
鲜切荸荠
黄化
微生物
fresh-cut Chinese water-chestnut （chufa）
yellowing
microbe
