摘要
板栗腐烂由多种真菌协同侵染造成,尤其冷藏期栗果腐烂率可达15%~20%。该研究以贵州望谟主产区板栗为实验对象,对其冷藏期进行致腐真菌分离纯化、柯赫氏法则致腐性测定、形态学和分子生物学鉴定。结果表明,分离鉴定出的3株致腐真菌分别为层出镰刀菌(Fusarium proliferatum)、皮落青霉(Penicillium crustosum)和链格孢菌(Alternaria alternata)。生物学特性试验表明,层出镰刀菌菌丝生长和产孢最适pH值分别为7.0和8.0,最适菌丝生长和产孢碳源为乳糖,氮源为甘氨酸,温度为25℃,光照条件为24 h黑暗;皮落青霉菌丝生长最适碳源为乳糖、pH值为8.0,最利于产孢的碳源为大豆多糖、pH值为7.0,菌丝生长和产孢最适温度为25℃、氮源为尿素、光照条件为24 h黑暗;链格孢菌分别以蔗糖、麦芽糖为碳源时菌丝生长最快、产孢量最大,菌丝生长和产孢最适温度为25℃、氮源为蛋白胨、pH值为9.0、光照条件为24 h黑暗。贵州望谟板栗冷藏期主要致腐真菌的确定,可为板栗腐烂有效防控及致腐机制研究提供科学依据。
Putrefactive chestnut is caused by the synergistic infection of various fungi,and the decay rate of chestnut reaches 15%-20%during the refrigeration period.In this study,taking chestnut from Wangmo as the experimental object,the pathogenic fungi of refrigerated chestnut were isolated and purified,and the identification was determined based on the Koch’s rule,morphological and molecular biological characteristics.Results showed that three pathogenic fungi were Fusarium proliferatum,Penicillium crustosum,and Alternaria alternata.Biological characteristics indicated that the optimal pH for hyphal growth and sporulation of F.proliferatum were 7.0 and 8.0,the optimum carbon source,nitrogen source,temperature and light condition for mycelial growth and sporulation were lactose,glycine,25℃,and 24 h darkness,respectively.The optimal carbon source and pH for mycelial growth of Penicillium crustosum were lactose and 8.0,and the optimum carbon source and pH for sporulation were soybean polysaccharide and 7.0,the optimal temperature,nitrogen source and light condition for mycelial growth and sporulation were 25℃,urea,and 24 h darkness.Sucrose and maltose were regarded as the optimal carbon sources for the mycelial growth and sporulation of A.alternata,the optimal temperature,nitrogen source,pH and light condition for mycelial growth and sporulation were 25℃,peptone,9.0,and 24 h darkness.The confirmation of main pathogenic fungi of refrigerated chestnut from Wangmo could provide scientific basis for the effective prevention and control of chestnut putrefaction and the putrefactive mechanism research.
作者
朱祎一
文安燕
王琴
胡悦
秦礼康
ZHU Yiyi;WEN Anyan;WANG Qin;HU Yue;QIN Likang(College of Liquor and Food Engineering,Guizhou University,Guiyang 550000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第8期113-120,共8页
Food and Fermentation Industries
基金
贵州省科技计划重点项目(黔科合支撑[2022]重点008号)。
关键词
板栗
致腐菌
菌株鉴定
生物学特性
chestnuts
pathogenic fungi
strain identification
biological characteristics
