收割后胡的软腐烂:使用Lactobacillus farciminis LJLAB1的细菌病原体,病原性及其生物控制
Xiaofen Li1, Guang Li1, Lanhua Yi1,2,3
1College of Food Science, Southwest University, Chongqing, China.
Journal of the science of food and agriculture
|August 28, 2023
概括
这项研究确定了Pectobacterium carotovorum亚种. 巴西 (Pcb) 是胡软腐烂的主要原因. 牛乳杆菌法西米尼斯 LJLAB1
科学领域:
- 植物病理学 植物病理学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 软腐烂在储存和运输期间对收获后的胡构成重大威胁.
- 确定致病因子和有效的生物控制策略对于减少经济损失至关重要.
研究的目的:
- 为了确定负责胡软腐烂的细菌病原体.
- 评估Lactobacillus farciminis LJLAB1作为对这些病原体的生物控制剂.
主要方法:
- 从受感染的胡中分离和识别细菌病原体.
- 孤立菌株的致病性测试.
- 高致病性菌株的基因组分析.
- 在体外和体内对 Lactobacillus farciminis LJLAB1 的无细胞超眠体 (CFS) 和细菌素的评估.
主要成果:
- 皮托细菌 (Pectobacterium carotovorum),包括P. carotovorum亚种. 卡罗托沃 (Pcc) 和P.卡罗托沃亚种. 巴西 (Pcb),被确定为软腐烂的主要原因,其中Pcb Jm2表现出高致病性.
- Lactobacillus farciminis LJLAB1的CFS在体外对Pcb Jm2表现出显著的抗菌活性,并在体内有效控制了疾病.
- 治疗CFS保护了胡的表皮结构,根除了99.26%的病原体,并通过延迟性损失,可溶性固体减少,体重减轻和变黄来保持胡的质量.
结论:
- 乳酸菌 farciminis LJLAB1是一种有前途的生物控制剂,用于控制由PCB引起的胡软腐烂.
- 来自L. farciminis LJLAB1的CFS为胡收获后疾病管理提供了一个可行的策略.
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