| 白黄链霉菌TD-1菌株挥发性有机物对灰霉孢菌的抑制作用 |
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| 引用本文： | 李贞景,张春慧,路来风,武淑芬,陈勉华,韩昕男,王昌禄.白黄链霉菌TD-1菌株挥发性有机物对灰霉孢菌的抑制作用[J].北京工商大学学报(自然科学版),2016,34(3):46-52. |
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| 作者姓名： | 李贞景 张春慧 路来风 武淑芬 陈勉华 韩昕男 王昌禄 |
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| 作者单位： | 天津科技大学 食品工程与生物技术学院/食品营养与安全教育部重点实验室, 天津 300457,天津科技大学 食品工程与生物技术学院/食品营养与安全教育部重点实验室, 天津 300457,天津科技大学 食品工程与生物技术学院/食品营养与安全教育部重点实验室, 天津 300457,天津科技大学 食品工程与生物技术学院/食品营养与安全教育部重点实验室, 天津 300457,天津科技大学 食品工程与生物技术学院/食品营养与安全教育部重点实验室, 天津 300457,天津科技大学 食品工程与生物技术学院/食品营养与安全教育部重点实验室, 天津 300457,天津科技大学 食品工程与生物技术学院/食品营养与安全教育部重点实验室, 天津 300457 |
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| 摘 要： | 为探讨白黄链霉菌TD-1菌株挥发性有机物(VOCs)对灰霉孢菌的抑制作用,采用双皿对扣法测定VOCs对灰霉孢菌的抑菌率,通过扫描电镜观察VOCs对灰霉孢菌菌丝体的影响,利用GC/MS技术对VOCs组分进行分析。结果表明,作用5d后,6.0g TD-1菌株麦麸培养物产生的VOCs对灰霉孢菌的抑菌率为66.67%,灰霉孢菌的产孢量(3.9×106个/cm2)较空白组(5.9×107个/cm2)显著降低(p<0.01),且菌丝形态异常、表面粗糙,菌体细胞膜通透性增强。TD-1菌株VOCs由63种组分组成,其中2-甲基异冰片(13.52%)和1,4-二甲基金刚烷(14.08%)的相对含量较高。白黄链霉菌TD-1菌株产生的VOCs对灰霉孢菌良好的抑制作用为将其开发成生物熏蒸剂提供了理论依据。
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| 关 键 词： | 白黄链霉菌 灰霉孢菌 挥发性有机物 抑菌活性 |
| 收稿时间： | 2015/4/29 0:00:00 |
Inhibitory Effect of Volatile Organic Components from Streptomyces Alboflavus TD-1 Against Botrytis Cinerea |
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| Institution: | College of Food Engineering and Biological Technology/Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China,College of Food Engineering and Biological Technology/Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China,College of Food Engineering and Biological Technology/Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China,College of Food Engineering and Biological Technology/Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China,College of Food Engineering and Biological Technology/Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China,College of Food Engineering and Biological Technology/Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China and College of Food Engineering and Biological Technology/Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China |
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| Abstract: | The antimicrobial effects of the volatile organic components (VOCs) from Streptomyces alboflavus TD-1 on Botrytis cinerea were tested by two-sealed-base-plates method and illustrated by scanning electron micrographs (SEM). Furthermore, the chemical component of VOCs was analyzed by GC-MS in this study. The results showed that VOCs from S. alboflavus TD-1 grown on autoclaved wheat bran had a certain degree of antifungi activity on the growth of Botrytis cinerea, while the inhibitory ratio reached the strongest with 66.67% after 5 days. The sporulation was significantly inhibited (p<0.01), and morphological abnormalities, rough surface as well as increased cell membrane permeability were observed after 5 days. Additionally, the main chemical components of VOCs were 2-MIB (13.52%) and 1,4-dimethyl adamantine (14.08%). All these results suggest that the VOCs from S. alboflavus TD-1 could be developed into a bio-fumigant. |
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| Keywords: | Streptomyces alboflavus Botrytis cinerea volatile organic compounds antibacterial activity |
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