复合微生物的构建及其在红葡萄中收获后疾病控制的生理机制
Jingwei Chen1, Kaili Wang1, Esa Abiso Godana1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|February 13, 2025
概括
一种新的微生物混合物通过抑制真菌生长和增强水果的自然防御能力,有效控制红葡萄的收获后疾病. 这种生物控制策略为维护葡萄品质提供了一个有希望的替代方案.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 植物病理学 植物病理学
背景情况:
- 收获后的疾病,如蓝色菌 (Penicillium expansum) 和黑色菌 (Aspergillus niger),导致红葡萄的重大损失.
- 使用有益的微生物进行生物控制,例如酵母 (Rhodotorula sp.) 和细菌 (Bacillus sp.) 的存在. 提出了疾病管理的有效策略.
研究的目的:
- 评估选定酵母菌和细菌菌株对红葡萄主要收获后病原体的联合生物控制疗效.
- 阐明微生物治疗所带来的增强的抗病能力背后的生理机制.
主要方法:
- 使用两种酵母菌株 (Rhodotorula graminis,Rhodotorula babjevae) 和两种细菌菌株 (Bacillus licheniformis,Bacillus velezensis) 制备了一种复合微生物剂 (W3).
- 该研究评估了微生物剂对子发芽,生殖管延长和挥发性化合物抑制P的影响. 扩张和A.A. 的情况. 尼日尔 - 尼日尔.
- 测量了葡萄的生理变化,包括抗氧化酶活动 (氧化酶,超氧化酶, catalase,ascorbate 氧化酶),氨酸氨解酶,多氧化酶,总和黄.
主要成果:
- 复合微生物W3显著降低了P的子发芽和生殖管生长. 扩张和A.A. 的情况. 尼日尔,挥发性物质进一步抑制了病原体的发展.
- 用W3治疗通过增加关键防御酶的活性来增强红葡萄的抗氧化能力.
- 微生物治疗促进了抗真菌化合物的积累,特别是总和黄,从而改善了疾病抵抗力和减少了腐烂.
结论:
- 复合微生物剂,结合多种对抗菌株,显示出控制红葡萄收获后疾病的巨大潜力.
- 这种生物方法增强了葡萄的内在防御机制,为化学处理提供了一个可持续的替代方案,以保持水果的质量.
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