[Objective]The paper was to screen and identify biocontrol strains against potato black shank disease in Inner Mongolia.[Method]Totally 58 strains of Bacillus spp.preserved in the laboratory were used to screen and id...[Objective]The paper was to screen and identify biocontrol strains against potato black shank disease in Inner Mongolia.[Method]Totally 58 strains of Bacillus spp.preserved in the laboratory were used to screen and identify biocontrol agents against potato black shank disease,and the antagonistic activities of strains were determined by plate confrontation culture method.[Result]A total of 17 strains showed antagonistic activity against Pectobacterium atrosepticum in potato,accounting for 29.31%of the tested strains.Five strains with better antagonistic effect were obtained by further screening,namely Chi8-7,Genyun4-4,Gen7-4,Jing6-7,and S-7.Genyun4-4 had the most obvious bacteriostatic effect,and the average inhibition zone diameter reached 20.7 mm,significantly higher than those of other tested strains.Results of bioactivity determination also demonstrated that the strain had better bacteriostatic effect.Through morphological observation,molecular identification and physiological and biochemical characteristics determination,the strain Chi8-7 was identified as Bacillus amyloliquefaciens;the strain Genyun4-4 was identified as B.subtilis;and strains Gen7-4,Jing6-7 and S-7 were identified as B.methylotrophicus.[Conclusion]The results will lay a theoretical basis for biological control against potato black shank disease in Inner Mongolia.展开更多
Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and ...Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and compared.The results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size meter.During the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,etc.were partly lost while Ca2+content increased dramatically.In addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato products.The polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent process.Therefore,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.展开更多
基金Special Project for Transformation of Scientific and Technological Achievements of Inner Mongolia Autonomous Region(2019CG026)Science and Technology Planning Project of Inner Mongolia Autonomous Region(2019GG180)National Key R&D Program(2017YFD0201101).
文摘[Objective]The paper was to screen and identify biocontrol strains against potato black shank disease in Inner Mongolia.[Method]Totally 58 strains of Bacillus spp.preserved in the laboratory were used to screen and identify biocontrol agents against potato black shank disease,and the antagonistic activities of strains were determined by plate confrontation culture method.[Result]A total of 17 strains showed antagonistic activity against Pectobacterium atrosepticum in potato,accounting for 29.31%of the tested strains.Five strains with better antagonistic effect were obtained by further screening,namely Chi8-7,Genyun4-4,Gen7-4,Jing6-7,and S-7.Genyun4-4 had the most obvious bacteriostatic effect,and the average inhibition zone diameter reached 20.7 mm,significantly higher than those of other tested strains.Results of bioactivity determination also demonstrated that the strain had better bacteriostatic effect.Through morphological observation,molecular identification and physiological and biochemical characteristics determination,the strain Chi8-7 was identified as Bacillus amyloliquefaciens;the strain Genyun4-4 was identified as B.subtilis;and strains Gen7-4,Jing6-7 and S-7 were identified as B.methylotrophicus.[Conclusion]The results will lay a theoretical basis for biological control against potato black shank disease in Inner Mongolia.
基金supported by the earmarked fund for CARS(Grant No.CARS-09)High Technology Industrialization of Sccience and Technology Cooperation Between Jilin Province and Chinese Academy of Sciences(Grant No.2021SYHZ0005)Key Research and Development Plan of Ningxia Hui Autonomous Region(Grant No.2020BBF03018).
文摘Chuño production is a kind of ancient method of potato preservation that has been used to the present day.In this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and compared.The results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size meter.During the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,etc.were partly lost while Ca2+content increased dramatically.In addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato products.The polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent process.Therefore,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.
