豆豉中抗真菌性芽胞杆菌的筛选及抑菌能力测定

An anti-fungi spore bacillus isolation from the lobster sauce and the study of its ability

从豆豉中分离得到一株芽胞杆菌,经鉴定属于枯草芽胞杆菌。命名为kjc-3,它对各种真菌有拮抗作用,其发酵液在柑桔伤口表面可以拮抗青霉病和绿霉病。

There was a spore bacillus strain had been isolated from the lobster sauce, named kjc-3. It had been identified as bacillus subtillius, has the ability of anti-fungi. It＇s Fermented Both can inhibition Penicillium expansum and Green mold at the wounds of citrus.