拮抗酵母菌XL-1对哈密瓜采后病原菌抑制机理的初步研究

Preliminary Research on Inhibition Mechanism of Antagonist Yeast XL-1 against the Pathogenic Bacteria from Postharvested Hami Cantaloupe

为了明确拮抗酵母对哈密瓜致病菌抑菌机理,探寻延长贮藏保鲜期,选取市售新疆哈密瓜为样品,从实验室筛选出的拮抗酵母菌和致病菌作为试验菌株,优化拮抗酵母菌的活化条件,采用酵母菌菌液不同浓度梯度和不同处理液来研究其对哈密瓜表面致病菌的抑制效果。结果表明:拮抗酵母XL-1的最佳活化条件为培养时间为36 h,培养基浓度为10 Brix,装液量为150 mL;浓度为108cfu/L的拮抗酵母菌悬浮液的抑菌效果最佳。

In order to clear bacteriostatic mechanism of antagonistic yeast against Hami melon pathogenic microorganism and explore the extension of storage and preservation, this study selected commercial Hami cantaloupe as sample, the screened antagonistic yeasts and pathogenic bacteria as experimental strains, optimizing the activation conditions of antagonistic yeasts, and using different concentrations of yeast and treatment solutions to study the inhibitory effect on pathogenic microorganism of the melon surface. The results showed that the optimal incubation time of activating antagonistic yeast was 36 h, the medium concentration was l0 Brix, and medium volume was 150 mL; the antibacterial effect was best at the concentration of 10^8 cfu/L antagonistic yeast suspension.