叶菜类蔬菜叶际微生物菌落的动态变化分析

Dynamic Variation of Microorganisms in Leafy Vegetables Phyllosphere

以青菜、菠菜、芹菜为试材,采用平板计数法和磷脂脂肪酸(PLFA)分析技术研究了3种叶菜类蔬菜叶际微生物的动态变化情况。结果表明:利用平板计数法对供试蔬菜进行了叶际可培养微生物特征的描述和数量的统计。牛肉膏蛋白胨培养的主要是细菌,马铃薯蔗糖琼脂培养的主要是真菌,相应的蔬菜汁培养的主要也是真菌,同时可培养的微生物数量也是最少。利用PLFA非培养方法分析。随着种植时间的延长,3种供试蔬菜总的PFLAs含量均呈上升趋势,其中青菜叶际微生物的PLFAs最多。另外,供试的3种蔬菜叶际微生物中,真菌PLFAs含量要多于细菌,这与平板计数法中的结果相似。

Green vegetables,spinach,celery were used as materials.The dynamic changes of microorganisms in three leafy vegetables phyllosphere were studied by plate count method and phospholipid fatty acid analysis（PLFA）technique.The characteristics and quantity of vegetables phyllospheric microorganisms were tested by the method of plate counting.The results showed that beef-protein medium was used primarily for culturing bacteria,potato sucrose agar and the corresponding vegetable juice mainly were used for culturing fungi.At the same time,the number of culturable microorganisms was the least with the corresponding vegetable juice cultures.The results of non culture analysis PLFA showed that the total PFLAs content of three kinds of vegetables showed an upward trend with the extension of planting time.Among them,PLFAs was the most abundant microorganism in Brassica chinensis.In addition,the PLFAs content of fungal in the phyllosphere microorganisms of three kinds of vegetables was more than that of bacteria,which was similar to that in the plate count method.