鲜切生菜贮藏期病原真菌的分离及鉴定

Isolation and identification of pathogenic fungi from fresh-cut lettuce during storage

以鲜切生菜为试材,采用传统的微生物分离手段分离纯化在4℃贮藏过程中引起腐烂的主要病原真菌,通过回接试验验证其致病性。通过形态学观察、分子生物学鉴定以及系统发育学分析其分类地位。结果表明:从货架期终点的鲜切生菜中共筛选出菌落形态差别比较明显的病原真菌4株,经鉴定其依次为短柄帚霉(Scopulariopsis brevicaulis)、扩展青霉(Penicillium expansum)、翅孢壳霉(Emericellopsis sp).和暗孢节菱孢(Arthrinium phaeospermum),4种病原真菌中扩展青霉为主要致病菌。

With fresh-cut letter as experimental material,the main pathogenic fungal were isolated and purified at4 ℃ during its storage through the traditional microbial isolation method,and then their corruptibility were verified by tie-back experiment. The taxonomy information of these isolated fungi was analyzed through morphologic observation,molecular biological identification and phylogenetic analysis. The results showed that four pathogenic strains were isolated by comparing the differences on colony morphology of the fresh-cut lettuce at the end of shelf life,which were identified as Scopulariopsis brevicaulis,Penicillium expansum,Emericellopsis sp. and Arthrinium phaeospermum. Penicillium expansum was the main pathogenic bacteria.